Egg, Prosciutto, and Asparagus Pizza
Eggs baked atop individual pizzas with thinly sliced prosciutto add a ham-and-egg heartiness to a family favorite.
- Servings: 4
Source: Martha Stewart Living, April 2003
- 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
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.