Time: 1 ora più lievitazione
Difficulty: media

Characteristics:
The poached egg owes its name to the appearance of the egg white surrounding the yolk, like a shirt. The recipe, in the modern sense, is attributed to French cuisine, while similar preparations can be found in ancient Rome.
Historical Notes:
A recipe for poached eggs was already described in Apicius's book De Re Coquinaria, with the difference that they were served with a sauce made from pine nuts, pepper, and garum.
Notes:
Some famous recipes use poached eggs combined with other ingredients to create delicious dishes, such as the American Eggs Benedict, with poached eggs, toast, and hollandaise sauce, developed in America in 1894.

Ingredients for 1 kg of dough
500 g Molino dalla Giovanna Special Lactose-Free Bread and Pizza
20 g fresh yeast
10 g honey
430 g water
30 g extra virgin olive oil
10 g fine salt
Gluten-free rice and corn flour for dusting

For the filling:
500 g stringy mozzarella for pizza (permitted)
3 whole eggs
250 g cherry tomatoes
100 g Taggiasca olives
1 bunch fresh basil
Olive oil Extra virgin olive oil
Salt and ground black pepper

Dough preparation method:
Place the mix and the water in which the yeast and honey were dissolved in a stand mixer.
Knead with the paddle attachment until the dough becomes smooth and homogeneous, then add the salt and oil.
Knead for another 3 minutes until all the ingredients are well combined.
Shaping, rising, and baking method:
When finished, transfer the dough to a wooden board, dusting it with rice and corn flour. Shape it into a smooth ball. Divide the mixture into 300g balls, cover tightly with plastic wrap, and refrigerate for about 8 hours.
Once the dough has risen, remove it from the refrigerator and let it sit at room temperature for an hour. Then, flour your hands with rice and corn flour and roll out the dough on a pastry board, trying to create a 30 cm diameter disk. Top with mozzarella.
Preheat the oven to 250°C (480°F), bake the mozzarella base for about 6 minutes. Meanwhile, heat two tablespoons of oil in a pan. Crack the eggs into the center and cook over low heat. Season with salt and pepper once cooked.
Pour the eggs into the center of the pizza, arrange the chopped cherry tomatoes (4) on the sides, and two tablespoons of olives. Return to the oven for another 3 minutes to finish cooking.
After the last few minutes of cooking, remove from the oven and serve with basil leaves and a drizzle of olive oil.