Prosciutto & Egg Breakfast Pizza
Prep: 15 minutes
Bake: 8 minutes • Serves: 4
1 (16-ounce) frozen pizza dough ball, thawed
Yellow cornmeal (for dusting)
1-1/2tablespoons extra virgin olive oil
3 ounces thinly sliced prosciutto
1 cup halved grape tomatoes
1/2teaspoon fresh ground black pepper
4 large eggs
1/2cup loosely packed baby kale or spinach
4 ounces chèvre
Crushed red pepper flakes (optional)
1.Place pizza stone in oven; preheat oven to 500°. On lightly floured surface, roll and stretch dough to 12-inch round; carefully transfer to cornmeal dusted pizza peel. Poke dough several times with fork.
2.Brush dough with oil. Leaving 1/2-inch border, evenly layer prosciutto and tomatoes over dough; sprinkle with salt and pepper.
3.Partially slide oven rack with hot pizza stone out of oven; slide pizza onto hot pizza stone. Crack eggs onto pizza. Bake 8 minutes or until eggs are set and bottom of pizza is browned.
4.With large spatula, slide pizza back onto pizza peel; evenly top with kale and chèvre. Sprinkle pizza with crushed red pepper flakes, if desired. Slice and serve immediately.
Approximate nutritional values per serving:
265 Calories, 24g Fat (8g Saturated), 218g Cholesterol,
1017mg Sodium, 54g Carbohydrates, 3g Fiber, 28g Protein