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Recipes Blog

New Jersey Pork Roll, Egg and Cheese Tomato Pie

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For crust:
● Olive oil, for greasing
● 2 1/4 cups all-purpose flour, plus more for dusting
● 3/4 cup warm water (110-115°F)
● 2 tsp. granulated sugar
● 2 tsp. instant yeast
● 1 1/2 tsp. kosher salt

For topping:
● 1 (28 oz) can San Marzano tomatoes, drained and crushed
● 1/2 teaspoon kosher salt
● 1 cup shredded mozzarella cheese, divided
● 8 oz. pork roll, cut into 1/4-inch cubes
● 1/2 cup shredded American cheese or shredded cheddar cheese
● 3 small eggs
● 5-7 basil leaves, for garnish

Cooking Instructions

Prep time: 25 minutes
Cook time: 10 minutes
Total Time: 35 minutes (plus resting time)
Serves: 4

1. For crust: Generously grease a large bowl with olive oil and set aside. Combine flour, water, sugar, yeast and salt in the bowl of a stand mixer. Mix on medium speed until smooth dough is formed, about 3-6 minutes. Transfer dough to the prepared bowl and cover with plastic wrap. Let rest until doubled in size, about 2 hours or refrigerate overnight. (If refrigerating dough, allow it to rest at room temperature for 2 hours before rolling out.)

2. For topping: Place pizza stone in the oven and preheat to 500°F. In a small bowl, combine tomatoes and salt. On a lightly floured surface, press dough into a 14-inch round circle. Top with mozzarella, leaving a 1/2-inch border. Top with crushed tomatoes. Top with pork roll and American cheese. Quickly slide pizza onto preheated pizza stone.

3. Bake, rotating pizza halfway through, until crust is golden brown and cheese is melted, about 5 minutes. Make 3 small indentations in the top of the pizza. Crack eggs into indentations. Continue to bake until whites of eggs are just set and crust is golden brown, about 3-5 minutes. Top pizza with basil. Slice and serve.