Breakfast Pizza
Can you think of a time where putting on egg on something (other than breakfast) didn't instantly make that food better? A burger? Sandwich? Fried rice? But what about pizza (another impeccable food, in my book)? Turns out, when you put an egg on pizza, it's pretty darn exceptional too.
Behold, the breakfast pizza.
Quick disclaimer: you are about to experience an overdose of beautiful food photos. You're welcome.
Feast your eyes!
Is it not the most beautiful, delicious, sexiest looking thing you've ever seen??? I'm drooling just thinking about it.
But let's get to the juicy bits. This pizza might be the best thing I've eaten in a long time. A perfectly crispy crust topped with cheese, salty prosciutto, rich, runny yolks and a bright, lightly dressed, peppery arugula salad. It's not only visually pleasing but it's perfectly seasoned and texturally balanced. It's the perfect bite!
So if you're an egg lover like me, go ahead, get crazy and #putaneggonit
Breakfast Pizza
Ingredients
Store bought pizza dough (room temperature)
2 tablespoons extra virgin olive oil
4 oz prosciutto
3 eggs
About 1 cup shredded mozzarella cheese
Handful of arugula
1 tablespoon white balsamic vinegar
1 teaspoon Kosher salt
Freshly cracked pepper
Cornmeal
Directions
Preheat oven to 425 degrees. Lightly oil a baking sheet and sprinkle with a small handful of cornmeal. Gently knead pizza dough until you've formed desired pizza base. We typically go the oval/square route for more of a flatbread pizza but to each his own! Drizzle olive oil evenly over surface of pizza dough and poke a few holes in the center. Sprinkle Kosher salt around the edges and bake for about 10 minutes.
Drizzle with more olive oil then cover with mozzarella cheese, leaving about a 1/2 inch edge. Top with prosciutto leaving three "beds" for eggs. Gently crack eggs in each bed. Top with fresh black pepper and bake for another 5-8 minutes.
Dress arugula in white balsamic vinegar and immediately top pizza. Cut into squares or slices and serve immediately.
