Prosciutto, Egg and Fontina Breakfast Pizza
 
 
Make 1 9" square pizza
Ingredients
  • 1¼ teaspoons active dry yeast
  • 1 teaspoon sugar
  • ⅔ cup lukewarm water
  • 1½ cups all-purpose flour
  • 1 teaspoon sea salt
  • 1½ teaspoons olive oil
  • 2 eggs
  • 4 slices prosciutto
  • 1 cup mini heirloom or cherry tomatoes
  • 1 cup grated Fontina cheese
  • 1 teaspoon dried chili flakes
  • ⅓ cup baby spinach leaves
Instructions
  1. Preheat oven to 425 degrees.
  2. In a medium bowl, combine the yeast, sugar and water and let sit until foamy, about 5 minutes.
  3. Add flour, salt and olive oil to yeast mixture and stir everything until it comes together to form a shaggy ball. Then knead the dough by hand on a lightly floured work surface until it's smooth and elastic, about 5 minutes. Place dough in a medium bowl, cover with plastic wrap and let it rise in a warm place for 20 minutes.
  4. On a lightly floured work surface, roll out dough to an 8" square. Transfer to a 9" square baking pan lined with parchment paper and push dough to the edges.
  5. Crack the eggs onto the dough and top with the prosciutto and tomatoes. Sprinkle with cheese, chili flakes and spinach.
  6. Bake for 15-20 minutes or until golden.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/prosciutto-egg-fontina-breakfast-pizza/