Breakfast Pizza

submitted by Karen Lonergan

preparation time: 30 to 45 minutes overall

serves 6

A 12” Boboli Thin Pizza Crust or ½ pound Trader Joe’s Pre-made Pizza Dough

1 cup fresh spinach

½ bell pepper, thinly sliced

¼ cup red onion, thinly sliced

1 Roma tomato, sliced

2 cups shredded mozzarella cheese

6 eggs (an egg for every person eating the pizza)

2 slices of Prosciutto, cut into thirds

¼ cup green onions, chopped

Preheat the oven to 350 degrees F. If you are using a Boboli pizza crust, ignore the following steps and skip to placing toppings on the pizza.

Lightly flour a working surface and a rolling pin. Roll the Trader Joe’s dough out to about 12 inches and about ⅓ of an inch thick. Place a light dusting of flour or cornmeal on the bottom of a twelve inch pizza pan. Stretch the dough over the pan.

Top the pizza with the spinach, bell pepper, red onion, tomato, and cheese. Bake in the oven for 10 minutes. Remove the pizza. Crack the eggs on to the pizza and spread the pieces of prosciutto on top of the cheese layer.

Note: If you do not like a runny yolk, use a sharp knife to slice through the yolk. It will ensure the yolk is cooked all the way through.

Place pizza back in the oven and bake for 10 to 12 more minutes, just enough time for the eggs to be cooked through. When the pizza is cooked, let it cool for 5 minutes before cutting. Top with the chopped green onions and then slice the pizza into small squares.

Fresh ingredients make this remarkable!