Grape, Prosciutto, Parmesan and Egg Pizza
This was breakfast last weekend, and I swear, this is the best pizza I’ve made yet. I used frozen dough that I thawed on the counter overnight, and preheated both the oven and the stone very well. This is the only way to get the bottom crispy without burning the top. Give this a shot either for breakfast or dinner, it’s amazing.
- 1 portion of pizza dough
- 1 cup of grapes, cut in half
- 1 cup of low fat ricotta cheese
- 1 tbsp maple syrup
- 1/4 cup grated parmesan
- 1/4 cup sliced prosciutto
- 2 eggs
- Salt, pepper, and olive oil
Preheat your oven for at least 30 minutes, with your pizza stone in for 20 minutes, at full throttle.
Flour your counter or a cutting board, and half roll/spread out the dough. Let rest for 10 minutes, then finish spreading to your final shape.
Mix the ricotta and maple syrup, and season with some salt and pepper. Remove the hot stone from the oven and using a rolling pin or wine bottle, slipped under the dough onto the floured side, carefully move the dough to the stone. Spread on the ricotta mix, cover with grapes, crack on the eggs, top with prosciutto then parmesan. Sprinkle with salt and pepper, drizzle with olive oil, and bake for about 10-12 minutes until the crust is golden.