Pastrmajlija – also known as North Macedonian Pizza – is a tasty, filling comfort dish. This classic oval-shaped pizza is made with a simple yeast dough topped with marinated pork and freshly cracked eggs for a savory surprise!

For the pizza dough

• 3 1/2 cups unbleached all-purpose flour, plus more for surface
• 1 tablespoon granulated sugar
• 2 1/4 teaspoons instant yeast
• 1 teaspoon salt
• 1 1/3 cups water, lukewarm
• 2 tablespoons olive oil, plus extra for brushing
• 1 egg, whisked

topping

• 2 tablespoons olive oil
• ½ pound pork tenderloin, cut into small bite-sized pieces
• Salt and fresh ground black pepper, to taste
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper, or to taste
• 2 cloves garlic, minced
• 2 tablespoons melted butter
• 1 egg, whisked
• 2 to 4 whole eggs
• Chopped fresh parsley, for garnish
• Crushed red pepper flakes, for garnish

1. Start by making the pizza dough.
2. Combine the flour, sugar, salt, and instant yeast in a large bowl.
3. Then add the water and oil and knead the dough for a few minutes until it is smooth and elastic. 
4. Shape the dough into a ball and brush it with some oil.
5. Cover the bowl with a towel and let it rise in a warm, draft-free place for 1 hour, or until it has roughly doubled in size.
6. In the meantime, prepare the meat.
7. Heat the oil in a large skillet set over medium-high heat.
8. Season the pork pieces with salt, black pepper, paprika, and cayenne pepper.
9. Add the pork pieces to the skillet and cook, stirring frequently, for about 4 to 5 minutes, or until just browned.
10. Stir in the garlic and cook for 15 seconds, or just until fragrant.
11. Remove skillet from heat and set aside.
12. On a lightly floured surface, roll out two pizza doughs into an oval, about 14 inches long; pull the dough's edges up, folding over and twisting the ends to form a boat shape.
13. Transfer the dough to previously prepared baking sheets.
14. Brush the edges of the dough with a bit of the whisked egg.
15. Brush the inside of the dough with butter.
16. Arrange the pork cubes on top of the dough.
17. Drizzle the top with a bit of olive oil. Bake for 10 minutes.
18. Remove from the oven and use the back of a spoon to make an indentation in the filling of the pizzas.
19. Crack an egg into each indentation. I use one to two eggs per pizza.
20. Return to the oven and bake for 5 to 8 more minutes, or until eggs are set, but not overcooked, and crust is golden brown.
21. Remove from oven.
22. Garnish with parsley and pepper flakes.
23. Cut each pizza into 6 to 8 pieces and serve.