The folks at Monza have been serving up top-quality pizza on King Street for years. With pizzas like the Fangio (mozzarella, housemade sausage, jalapeños, and onions), the Count Louis (mozzarella, roasted mushrooms, and Salumeria Biellese pepperoni), daily pizza and lasagna specials, and an array of antipasto, soups, and salads, it's hard to go wrong at Monza. But one of the most underrated moves at the restaurant isn't prescribed on the menu: adding an egg to your pizza. It's an old trick honed in Italian pizzerias, and it's a move you too might make simply by asking the next time you order one at Monza. Here's how they do it: a few minutes after the cook puts your pie in the wood-fired oven, he'll pull it back out, make space for the egg, crack it, put the egged pizza back in the oven, and cook it until the pizza is done and the yolk thickens. Whether you're missing breakfast, or you're just looking for some added richness on your pizza, the egg addition supports the claim that you can pretty much make any dish better by adding an egg.
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