Spring Breakfast Pizza with Mozzarella, Asparagus & Proscuitto
Prep time
Cook time
Total time
Serves: 4
Ingredients
1 dough ball
One fresh mozzarella ball (8 oz.)
1½ cups shredded mozzarella
Prosciutto (2 oz.)
Asparagus (1 small bunch, about 7-8 asparagus), cut into 1-2 inch pieces
3 eggs
Chives (optional)
Micro-greens (optional)
Instructions
Preheat the oven to 450 degrees and line a rimmed sheet pan with parchment paper
On a lightly floured surface, roll out the dough to ¼ inch thick
Place the dough on the sheet pan
Tear the mozzarella ball into pieces and spread all over the dough, leaving 3 wells (aka open spaces) for the eggs. Follow the fresh mozzarella with 1 cup of shredded mozzarella, keeping the wells in tact.
Add the prosciutto over the mozzarella and then finish with the asparagus.
Top with remaining ½ cup of shredded mozzarella, making sure to get some over the asparagus pieces
Place in the oven for 10-12 minutes until the cheese is melted and the crust is golden. While the pizza is baking, crack each of the three eggs into separate small bowls.
Pull the pizza out of the oven and carefully add each egg into each well. It's totally ok if your egg wells have been covered a bit with the melted cheese. (Optional: add chopped chives at this stage)
Place the pizza back into the oven for another 8 minutes until the egg whites are cooked through.
Remove from oven, place on a cutting board and carefully slice into squares. (Optional: Top with micro greens)
Serve hot and enjoy with other favorite toppings (Parmesan, crushed red pepper, hot sauce)
Notes
When I don't have micro greens, I also love to toss mixed greens or fresh spinach in a little olive oil and eat on top of the pizza
Recipe by Six Snippets at https://www.sixsnippets.com/spring-breakfast-pizza-with-mozzarella-asparagus-proscuitto/