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Pizza a Caballo with fried egg, thick crust, and mozzarella
Argentine-style pizza with egg and thick crust

Argentine "Pizza a Caballo" with Fried Egg

Author: Flavelo
Recipes Main Courses Quick Meals
The name "Pizza a Caballo" (On Horseback) evokes the gaucho lifestyle: just as a rider sits atop a horse, a fried egg sits atop this hearty pizza. In Argentina, pizza isn't about the thin Italian crust; they prefer "media masa" (medium-thick) or thick crusts that can handle heavy toppings. A favorite of Buenos Aires late nights, the runny yolk creates a rich sauce that coats the crispy cheese and soft dough.
🕒 Prep Time 20 mins
🍳 Cook Time 18 mins
⌛ Total Time 38 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Argentine

Ingredients

Equipment Needed

  • Deep dish pizza pan or cast iron skillet
  • Skillet for eggs
  • Spatula

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Preheat oven to 425°F (220°C). Press the dough into a lightly oiled pan, creating a small rim.

Tip: Let the dough rest in the pan for 10-15 minutes before baking; this "proofing" makes the final crust fluffier and airier.
2 ✓

Spread with tomato sauce, sprinkle with oregano and the onion rings. Bake on the bottom rack for 10 minutes.

Tip: Baking on the bottom rack ensures the thick bottom crust gets crispy (heat conduction).
3 ✓

Remove, sprinkle generously with mozzarella, and return to the oven for another 5-8 minutes until the cheese is golden and bubbly.

Tip: Adding the cheese later prevents it from burning before the thick dough cooks through.
4 ✓

Meanwhile, fry 4 sunny-side-up eggs in a little butter. The whites should be set, but yolks runny.

Tip: Low heat keeps the egg whites tender and not rubbery.
5 ✓

Slide the fried eggs onto the hot pizza, garnish with fresh basil, and drizzle with olive oil. Slice immediately.

Tip: The heat of the pizza releases the aromatic oils from the fresh basil instantly.

Recipe FAQ

Can I crack the raw egg on before baking?
Yes, that's "Bismarck" style, but the Argentine tradition slides a perfectly fried egg onto the finished pizza for texture control.
What dough works best?
A thicker, focaccia-style dough is best to support the weight of the egg and cheese.

Ingredients

  • 1 ball Thick Crust Pizza Dough (approx. 14 oz)
  • 2/3 cup Thick Tomato Sauce
  • 7 oz Mozzarella Cheese (shredded)
  • 4 large Eggs
  • 1 small Red Onion (sliced)
  • 2 tbsp Fresh Basil
  • 2 tsp Olive Oil
  • 1 tsp Dried Oregano
  • 1 pat Butter (for frying eggs)