Egg Pizza Recipe with Prosciutto Ricotta and Spinach

• Meat

  • 6 oz Prosciutto di parma

• Produce

  • 1 lb Garlic spinach
  • 1 cup Onions

• Refrigerated

  • 6 Eggs, organic

• Condiments

  • 2 cup Arrabiata sauce

• Baking & Spices

  • 1 Red pepper flakes
  • 1 batch Rustic pizza dough

• Oils & Vinegars

  • 1/3 cup Olive oil, Extra Virgin

• Dairy

  • 1 lb Mozzarella cheese
  • 1/2 lb Ricotta cheese

• Other

  • 1/3 c parmigiano reggianno (grated

Found on ciaoflorentina.com

Description

Directions

• Preheat your oven to 500”F or as high as it will go with a pizza stone in it.
• Follow the instructions for the best rustic pizza dough recipe 🙂
• Stretch your pizza pies and lightly brush them with olive oil. Sprinkle with some parmigiano reggianno over the top.
• Transfer the pizza pie to the preheated pizza stone in the oven sprinkled with some flour or cornmeal. Bake for 3 minutes.
• After 3 minutes have passed spoon a thin layer of arrabbiata sauce in the middle and sprinkle with some of the mozzarella cheese. Leave a small well in the center for the egg.
• Crack one egg in the middle of the pizza and sprinkle a little extra mozzarella around it to help keep it in place. Continue baking for 7 to 8 minutes until the egg is set to your liking.
• Once your pizza comes out of the oven sprinkle it over the top with the caramelized onions, some of the garlic spinach and dollops of fresh ricotta cheese. Drape the prosciutto di Parma on top and drizzle the entire pizza with some of the arrabbiata sauce. Serve with red pepper flakes on top.
• Repeat with the remaining pizza pies and enjoy !

Nutrition