Pizza in the morning for breakfast and it’s not left over from the night before? Whaatt?
This past weekend I made the best Prosciutto and Eggs Breakfast Pizza! It was so absolutely perfect for breakfast that I just had to share it with you.
I’ve made different versions of this breakfast pizza the past few weekends trying to get it just right before I post it here on my blog. I wanted a pizza that was easy to make, super tasty and that screamed “I am a breakfast pizza”!
I used a store-bought fresh pizza dough from Trader Joe’s. So handy! They have fresh pizza dough in little baggies in their refrigerated section. They have a Plain dough, Herb dough and Wheat dough. I think maybe Trader Joe’s should’ve called their Plain dough something like Original dough. It just sounds better and not so blah. Do you agree? I used the Plain dough for this pizza. The Wheat dough may also work well but I would hesitate to use the Herb dough for this recipe…it’s probably a bit to flavorful and my Breakfast Pizza recipe has plenty of flavor.
With stored-bought pizza dough, I have gotten the best results if I take it out of the refrigerator an hour before I want to use it. I put it in a non-reactive bowl or on top of my wooden cutting board, cover it with a towel and let it sit for an hour. After an hour, it has puffed up nicely and it is easier to work with.
Before I stretch the pizza dough into a circle, I slice up Roma tomatoes and lay the slices on a pillow of paper towels. I also pat the tops of the tomato slices with more paper towels. I want to make sure I dry out my tomato slices so they don’t make the pizza dough soggy. I set these aside to dry out while I stretch out the dough.
I stretch the dough into a circle that is about 12-inches in diameter. I’m such a nerd that I will even get out my tape measure and make sure it’s 12-inches across. I am very particular about the measurement and I can’t eyeball measurements like some people. It’s a gift I just don’t have. A little secret about me.
Once the dough is stretched, I quickly mince some garlic and mix it with some olive oil in a small bowl. This is basically the base “sauce” for the pizza. Doesn’t that sound nummers already. I brush it on the stretched pizza dough that measures exactly 12-inches in diameter (see previous comment about tape measure) and then start adding the toppings.
I sprinkle the mozzarella and add the dried out tomato slices on top of the pizza. I make 4-5 little wells in the cheese in between the tomato slices where I will pour each raw egg. If you have read my post on Spicy Shakshuka, you’ll know I always crack an egg into a bowl first and then pour it into a well so as not to make a mess or get egg shells in my food. I follow this method again while making Breakfast Pizza.
After all the eggs are sitting nicely in their wells, I add the prosciutto in little twisted bundles around the pizza. I think this is an interesting way to add the prosciutto. It fancifies the Breakfast Pizza and who doesn’t like fancy breakfast food? I know I do.
Bake this pizza for 10 – 12 minutes in a very hot oven until the eggs are set but not runny, the prosciutto is perfectly crispy and the dough is done and brown on the top.
Pizza for breakfast! Yes, please! I love this pizza. Give this recipe a try and let me know by taking a picture and tagging @acupoffrosting on Instagram or posting a pic on Facebook.
Prosciutto and Eggs Breakfast Pizza
Ingredients
- 16 ounces store-bought or homemade pizza dough
- 2 tablespoons olive oil
- 2 large cloves or 3 smaller ones, minced
- 1 ½ cups shredded mozzarella
- 3 Roma tomatoes dried on paper towels
- 4 – 5 eggs
- 6 ounces prosciutto
Instructions
- Let the pizza dough rest under a towel on a wood cutting board or in a non-reactive bowl for 1 hour.
- Before stretching out the dough, slice the tomatoes and place in between papers towels to dry. The slices need to be dried so they don’t make the pizza dough soggy.
- Place a pizza stone in the oven, if using. Heat the oven to 500°F.
- Stretch the pizza dough into a 12-inch diameter. The pizza dough should be on the thinner side. Use your hands or a rolling pin to do this. If you use a rolling pin, be gentle. Create a slight lip of about ¼ - ½ inch around the edge of the pizza dough with your fingers. Transfer the dough onto a piece of parchment paper to place on the pizza stone OR if not using a pizza stone, transfer the dough onto a very lightly greased pizza pan.
- In a small bowl, add the minced garlic and olive oil. Spread this mixture on top of the pizza dough with a pastry brush. Sprinkle the mozzarella cheese around the pizza leaving the ¼ inch of the edge of the pizza clear. Top the cheese with tomatoes.
- Between the tomatoes make 4 – 5 wells in the cheese for each raw egg. One at a time, crack an egg into a small bowl and transfer it into a well in the cheese.
- Twist the prosciutto pieces around the top of the pizza without covering the egg yolks.
- If using a pizza stone, carefully transfer the parchment paper with pizza directly on top to the pizza stone in the oven. Make sure to pull the rack with the pizza stone out first so you don’t reach in and burn your fingers.
- If you aren’t using a pizza stone, transfer the pizza pan with the Breakfast Pizza into the oven.
- Bake for 10 – 12 minutes depending on the heat of your oven and thickness of your dough. If you move the pizza pan, the eggs should be a little wobbly still but not runny and the crust should be brown in areas on top but not burnt. Enjoy!!