Recipe
Breakfast
Prosciutto and Eggs Pizza
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 | (16 oz) frozen Hy-Vee garlic and herb pizza dough, thawed according to package instructions | |
| 1 tbsp. | Hy-Vee garlic flavored olive oil | |
| 1 tbsp. | Hy-Vee stone ground honey Dijon mustard | |
| 1 ½ c. | shredded aged white cheddar cheese | |
| 3 oz. | thinly sliced prosciutto | |
| ¼ c. | thinly sliced red onion | |
| 2 | mini sweet peppers, sliced thin | |
| ½ c. | shredded parmesan cheese | |
| 5 | eggs | |
| Cracked black pepper, to taste | ||
| 2 c. | baby arugula |
Directions
- Preheat oven to 425 degrees.
- Roll out pizza crust according to directions on package. Place on parchment lined cookie sheet. Combine garlic olive oil and honey Dijon mustard. Spread mustard mixture evenly on crust.
- Evenly distribute shredded white cheddar cheese on top of crust. Evenly top with prosciutto, red onion, sliced mini peppers and parmesan cheese.
- Working one at a time, crack eggs into a small ramekin, then slide onto pizza. Season with cracked black pepper.
- Bake until egg whites are set and crust is golden brown, 15-17 minutes.
- Top with baby arugula and serve immediately.
Nutrition facts
Servings
640 Calories per serving
Amounts Per Serving
- Total Fat: 32g
- Cholesterol: 340mg
- Sodium: 2000mg
- Total Carbohydrates: 57g
- Protein: 34g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 190%
0%
Iron 30%
0%
Calcium 45%
Recipe Source:
Chef Andrew from Ankeny #1