Breakfast Pizza From 'The Kitchn Cookbook'
- 2 rounds
- 1 cup
- 1 cup whole-milk ricotta
- 2/3 cup freshly grated Parmesan cheese
- Toppings of your choice (see suggestions that follow)
- Flaked sea salt and freshly ground black pepper
- 4 to 6 large eggs
- Prosciutto, salami, thinly sliced parboiled potatoes, chopped fresh herbs, fresh spinach (sprinkled on after baking)
- Place a pizza stone or an upside-down baking sheet on the bottom rack of the oven. Heat the oven as high as it will go, at least 500u0b0F.
- Using the heel of your hand, gently press and stretch the first ball of dough on a well-floured surface into an 11-to 12-inch circle, about 1/4 inch thick, and lay it on a sheet of parchment.
- Using the back of a ladle, spread out 1/2 cup of pizza sauce to within 1/2 inch of the edges of the dough. Dot the pizza with 6 to 8 rounded tablespoons of ricotta, sprinkle with 1/3 cup Parmesan, and scatter any other toppings (except the eggs) evenly across the top of the pizza. Crack each egg into an individual ramekin. Pull the rack out halfway and slide the pizza onto the stone. Carefully slip 2 to 3 eggs out of their cups and onto the pizza. Sprinkle on a little salt and pepper. Carefully slide the rack into the oven and bake for 5 to 7 minutes or until the whites and yolk are just barely set.
- Take the pizza out of the oven and sprinkle more Parmesan on top. Let cool for five minutes before serving. Repeat with the second ball of dough and the remaining toppings.
rounds, wholemilk ricotta, freshly grated parmesan cheese, choice, salt, eggs, potatoes
Taken from www.seriouseats.com/recipes/2015/01/breakfast-pizza-from-the-kitchn-cookbook.html (may not work)