I don’t know if you’re a fan, but I am! I’m talking about eggs on your pizza. Runny, yolky eggs! I always wanted to try it, but the hubby was not a fan of the idea. This time, I won.
Prosciutto Pizza with Artichokes, Olives, and Eggs
- Pizza dough (I buy mine.)
- Tomato sauce, 6 tbsp (I made my own using tomato paste.)
- Mozzarella cheese
- Artichokes hearts (can or jar)
- Black pitted olives
- Eggs (however many as you please)
- Extra virgin olive oil
- Salt and pepper
Directions: Prepare your pizza dough. Drizzle EVOO on a baking sheet and spread evenly. Place rolled out dough on a baking sheet and then spread tomato sauce on top. Tear up artichokes and olives and scatter over pizza. Lay mozzarella slices all over pizza. Sprinkle with salt and pepper. Crack eggs over pizza, and bake at 450° for 10-15 minutes. Take out of the oven, and immediately lay prosciutto slices all over. remove from baking sheet, and enjoy!
First things first. Clean your counter top (I cleaned mine so clean, you can see the clock reflection!) and let your store bought pizza dough get to room temp (about 20 minutes). I don’t make my own pizza dough. I’m not that ambitious. I used to buy mine at Trader Joe’s, but now I get it at Henry’s. They have Il Fornaio pizza dough for a little for $2. I think it rolls better than TJ’s. But that’s just me.
Oh, beautiful prosciutto. Thank you for gracing me with your presence.
This step is optional: Get a slice and eat it. It’ll make you happier.
And repeat (again, optional). Make sure you have some left over for the pizza.
Roll out your pizza dough with a pizza roller, wine bottle, beer bottle, or whatever you have around. I never bought a roller, because I don’t want a giant kitchen tool taking up space. Besides, getting an empty wine bottle is more fun. Don’t you agree?
Get your toppings ready. Slice your mozzarella. You can use shredded or fresh mozzarella logs and slice those up. I thought you had to smash the olives with a knife like you do with garlic, but it was totally unnecessary.
I had an open can of tomato paste I used for something else, so I decided to make my own tomato sauce instead of buying it. All you need to do is add about 1 1/2 to 2 times as much water, salt, pepper, garlic powder, and oregano. Easy! Or you can skip tomato sauce altogether. I usually don’t use and red sauce on my pizzas but thought I’d try something different. In other words, I wanted to use up that open can of tomato paste.
Now, time to put the pizza together! My favorite part! I have a round pizza pan, but I like using a baking sheet now. I feel like it looks more artsy, especially when the dough is not a perfect rectangle. Anyways, drizzle some EVOO on a baking sheet and spread it evenly with a napkin or your hands if you please. That was too much olive oil in my photo BTW. Then place your dough on the baking sheet and spread your tomato sauce. Layer all your toppings, and don’t be shy, especially with the cheese…and artichokes…and olives.
MK didn’t want eggs on the pizza. As you can see, I won.
Isn’t that so pretty? Looks like an art piece. Don’t forget the salt and pepper! I did.
Pop it in your pre-heated oven at 450° for 10-15 minutes. And this is what you get. But wait, there’s more! (infomercial voice)
If you have any prosciutto left, place the slices all over the pizza.
Now it’s complete. Match made in heaven.
Get your slicer out, and cut into squares, rectangles, hearts, whatever. Although I guess a heart would be difficult. Oh, and I couldn’t find a wine bottle equivalent for a slicer, so I have a slicer. Boo.
Try it at home this instant and tell me how good it is!