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Pizza a Caballo with fried egg, thick crust and mozzarella
Hearty Argentine pizza crowned with a perfectly fried egg.

Pizza a Caballo

Author: Flavelo
Recipes Main Courses Quick Meals
The name "Pizza a Caballo" (On Horseback) evokes the world of the gauchos: just as the rider sits on the horse, the fried egg sits enthroned on this filling pizza. In Argentina, pizza is not of the thin-crust Italian school, but a fan of "media masa" (semi-thick) or thick dough, which can support the abundant toppings. This dish is a favourite of Buenos Aires nights, where the creamy egg yolk coats the crispy cheese and soft dough like a sauce.
🕒 Prep Time 20 mins
🍳 Cook Time 18 mins
⌛ Total Time 38 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Argentine

Ingredients

Equipment Needed

  • Thick-walled baking tray or pizza pan
  • Frying pan for the fried eggs
  • Spatula

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 220°C. Roll out or press the dough into an oiled baking tray, leaving a small rim.

Tip: Let the thick dough rest in the tray for 10-15 minutes before baking; the result will be lighter and airier (resting).
2 ✓

Spread the dough with the tomato sauce, sprinkle with oregano and the onion cut into thin rings. Bake on the bottom shelf for 10 minutes.

Tip: Baking on the bottom shelf ensures that the bottom of the thick dough also bakes until crisp (heat conduction).
3 ✓

Remove, sprinkle generously with the mozzarella, then return to the oven for a further 5-8 minutes until the cheese melts to a golden colour.

Tip: If you put the cheese on at the beginning, it might burn by the time the thick dough is baked through. Delayed cheesing is the secret.
4 ✓

Meanwhile, in a frying pan with a little butter, fry 4 perfect fried eggs. The white should be firm, the yolk runny.

Tip: The white of an egg fried on a low heat remains soft and doesn't become rubbery (protein coagulation).
5 ✓

Remove the finished pizza, slide the fried eggs onto it, sprinkle with fresh basil and drizzle with a few drops of olive oil. Slice immediately.

Tip: The scent of the oil and fresh herb is released explosively upon contact with the hot food (evaporation of volatile oils).

Recipe FAQ

Can I put the raw egg on before baking?
Yes, this is the "Bismark" style, but in the Argentine version, traditionally the cooked fried egg is slid onto the finished pizza when serving, for perfect texture.
What dough should I use?
The best is a slightly thicker, focaccia-like dough that holds the heavy topping.

Ingredients

  • 1 pc Thick pizza dough (approx. 400g)
  • 150 ml Thick tomato sauce
  • 200 g Mozzarella cheese (grated)
  • 4 pcs Eggs
  • 50 g Red onion
  • 10 g Fresh basil leaves
  • 10 ml Olive oil
  • 5 g Dried oregano
  • 1 pinch Butter (for frying eggs)