Prosciutto Arugula and Fried Egg Pizza.
If you’ve never had eggs on pizza you’re missing out. MISSING OUT. Sorry for the yelling but I wanted to be sure you heard that. That moment when you pierce your fork into that perfectly runny yolk and it drizzles and oozes all over the prosciutto, bubbly mozzarella and peppery arugula creating a creamy silky dressing that makes your eyes roll (in a good way).
Yes that moment. That bite. See what you’d be missing if you didn’t make this.
We make pizza just about once a week. Our homemade PIZZA DOUGH RECIPE is super easy to throw together (especially if you have a KitchenAid stand mixer) and worth the small bit of extra effort. We also used our homemade TOMATO SAUCE RECIPE . Short on time?
Trying making a big batch of tomato sauce on the weekends and freeze it in small portions to have at the ready. Once you have the pizza base ready the topping options are, yes, you guessed it limitless. Also try making personal size pizzas and letting everyone make their own.
If you’re concerned about consuming runny eggs be sure to use Davidson’s Safest Choice pasteurized eggs. “Davidson’s Safest Choice® Eggs are pasteurized in an all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella.
The vast majority of eggs sold in grocery stores are NOT pasteurized. Safest Choice™ offers peace of mind when making recipes calling for raw or undercooked eggs, and removes the worry of cross contamination. Learn more about our pasteurization process and find store locations.”
Want more PIZZA INSPO? Try …
Disclaimer: This post is sponsored by Safest Choice Eggs. I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I was compensated for my time. Opinions are my own. Always have been. Always will be.
- Preheat oven to 500 degrees.
- Divide dough into 6 equal portions. Stretch/roll each pizza ball into a circle. Transfer to a pizza peel sprinkled with cornmeal. Top each with tomato sauce, roughly torn prosciutto and top with mozzarella slices. Place in oven (I use a pizza stone) and bake for approximately 6-8 minutes until dough is golden and mozzarella is bubbly.
- WHILE pizza is baking (do this in batches), into a small non-stick egg pan crack egg and cook until whites have set. Season with salt/pepper. Set aside.
- Prior to serving: Top pizzas with arugula and fried egg. Garnish with drizzle of balsamic glaze if desired.