EGG, PROSCIUTTO, AND ASPARAGUS PIZZA

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Egg, Prosciutto, and Asparagus Pizza image

Eggs baked atop individual pizzas withthinly sliced prosciutto add a ham-and-egg heartiness to a family favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

9 ounces (about 1/2 bunch) asparagus, trimmed and cut into 2-inch lengths
2 pounds frozen pizza dough, thawed
All-purpose flour, for work surface
8 ounces ricotta cheese
8 ounces mozzarella cheese, sliced
2 large tomatoes, sliced
4 ounces oil-cured black olives, pitted and halved
Coarse salt and freshly ground pepper
4 large eggs
4 ounces prosciutto, thinly sliced
Fresh basil, thinly sliced, for garnish

Steps:

  • Preheat a pizza stone in a 400 degree oven for 20 minutes. Prepare an ice bath. Bring a pot of water to a boil. Add asparagus; cook until bright green and just tender, about 2 minutes. Transfer to ice bath to stop the cooking. Drain; set aside.
  • Divide dough into four pieces. On a lightly floured surface, roll each piece into a 7-inch round. Top rounds with ricotta, mozzarella, asparagus, tomatoes, and olives. Season with salt and pepper.
  • Bake until crust is golden and cheese has melted, 10 to 12 minutes. Break an egg into a bowl, and slide onto a pizza; repeat. Continue baking until eggs are set, about 4 minutes. Arrange prosciutto and basil over the top, and serve hot.

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