Egg and Prosciutto Breakfast Pizza

Start your day with a burst of flavors and a touch of Italian charm with this Egg and Prosciutto Breakfast Pizza. This delightful breakfast dish combines the goodness of eggs and the savory richness of prosciutto, all nestled on a freshly baked pizza crust.

The foundation of this breakfast pizza lies in the homemade pizza dough, made with love and care. With warm water, instant dried yeast, caster sugar, sea salt flakes, olive oil, and plain flour, you’ll create a soft and pliable dough that forms the perfect canvas for your breakfast creation.

Once the dough is ready, it’s time to assemble the pizza. A luscious tomato passata acts as the base, followed by a generous amount of shredded pizza cheese to create a melty and flavorful bed for the other toppings. The addition of baby spinach leaves brings a burst of freshness and color to the dish.

The highlight of this breakfast pizza is the indulgent prosciutto, shaved and arranged into delightful little nests. Within these nests, you’ll gently crack eggs, allowing them to bake to perfection, creating a delightful contrast of runny yolk and crispy edges. The eggs are further enhanced with a sprinkling of finely grated parmesan for an extra layer of flavor.

Once the pizzas are baked to a golden hue and the eggs are cooked through, it’s time to add a finishing touch. Fresh basil leaves are scattered over the top, infusing the pizza with a fragrant herbal note, while extra spinach leaves add a pop of green, making this breakfast pizza a feast for the eyes as well as the taste buds.

So, if you’re in the mood for a breakfast that’s both delicious and impressive, treat yourself and your loved ones to this Egg and Prosciutto Breakfast Pizza. Whether you’re enjoying a leisurely weekend morning or starting a busy day, this breakfast pizza is sure to bring a smile to your face.

PREP 15 MINS

COOK 15 MINS

SERVES 4

INGREDIENTS:

For Pizza Dough:

• 1 ¼ cups warm water
• 3 teaspoons instant dried yeast
• 1 teaspoon caster sugar
• 1 teaspoon sea salt flakes
• 1 tablespoon olive oil
• 3 cups plain flour

For Pizza Topping:

• 1/2 cup tomato passata
• 1 1/2 cups shredded pizza cheese
• 30g baby spinach leaves, plus extra to serve
• 100g shaved prosciutto
• 8 eggs
• 1/2 cup finely grated parmesan
• Basil leaves, to serve

INSTRUCTIONS:

For Pizza Dough:

1. Preheat your oven to 240°C/220°C fan-forced. Line 2 large baking trays with baking paper.
2. In a jug, whisk together the warm water, instant dried yeast, caster sugar, sea salt flakes, and olive oil. Allow the mixture to stand in a warm place for 10 minutes or until frothy. Place the plain flour into a large bowl and add the yeast mixture, stirring until a soft dough forms. Turn the dough onto a floured surface and knead for 5 minutes or until smooth.
3. Divide the dough in half and roll each half out on a floured surface to make two 26cm rounds. Transfer the rounds to the prepared trays.

For Pizza Topping:

1. Spread the pizza bases with tomato passata and sprinkle with shredded pizza cheese. Add the baby spinach leaves on top. Arrange 4 slices of prosciutto on each base to create little nests. Gently crack an egg into each prosciutto nest and sprinkle with finely grated parmesan.
2. Bake the pizzas for 12-15 minutes or until they turn golden and the eggs are cooked through.
3. Serve the pizzas scattered with basil leaves and extra baby spinach leaves for an extra touch of freshness.

Enjoy your Egg and Prosciutto Breakfast Pizza, and savor the delightful flavors of this Italian-inspired morning treat!