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 you aren’t using a pizza stone, transfer the pizza pan with the Breakfast Pizza into the oven.