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Breakfast Pizza

Prep Time: 120 min.
Cook Time: 10 min.
Total Time: 150 min.
Servings: 1

What you need

2-3 fresh cherry tomatoes
cornmeal
1 1/2 cups flour
fresh basil leaves
5 g fresh yeast (1/2 tsp yeast)
1/4 cup mozzarella cheese
1 tbsp olive oil
2 strips prosciutto cotto
1 tsp salt
1 tsp sugar
tomato sauce
1/2 to 3/4 cup warm water

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How to do it

1. Stir yeast with sugar and dissolve in water. Set aside. In a large bowl, mix flour with salt.

2. Add dissolved yeast and mix everything together.

3. Add oil and using your hands start kneading until smooth and pulls away from the sides of the bowl.

4. Place in an oiled bowl, cover and let it sit for about 1-2 hours at room temperature, to let the dough rise until doubled in size.Onto a floured surface turn the dough, knead for few seconds and cut it in 2 pieces. Form into balls. To use the next day, rub lightly with olive oil, cover with plastic and refrigerate overnight.Preheat oven to 500°F (260°C). If you don't have a pizza stone preheat a baking tray. Dust the parchment paper on which you will bake the pizza with cornmeal.With your hands stretch the dough at the edges, moving the dough through your hands in a circle. Leave a little more thickness on the edges.

5. Add tomato sauce, cheese slices, cherry tomatoes and prosciutto over the dough. Sprinkle some basil leaves on top.

6. Brush a little bit of olive oil on the edges of the dough.Slide onto the pizza stone or preheated back of a tray and cook for about 5 minutes. Meanwhile crack eggs into separate bowls so it would be more easy to add them to pizza while in oven.

7. Add the eggs, one at a time, to the center of the pizza and cook for about another 5 minutes more until the dough is nicely golden brown at the edges.

8. Remove and top with chopped fresh basil. Slice and serve!

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Nutrition

Calories
1052.52cal ( 52.63% of daily need)
Fat
29.39g ( 45.22% of daily need)
Saturated Fat
8.19g ( 51.16% of daily need)
Carbohydrates
164.26g ( 54.75% of daily need)
Sugar
11.2g ( 12.44% of daily need)
Cholesterol
32.68mg ( 10.89% of daily need)
Sodium
3264.84mg ( 141.95% of daily need)
Protein
30.96g ( 61.91% of daily need)
Vitamin B1
1.69mg ( 112.68% of daily need)
Selenium
72.99µg ( 104.27% of daily need)
Folate
405.97µg ( 101.49% of daily need)
Manganese
1.54mg ( 77.08% of daily need)
Vitamin B3
13.98mg ( 69.92% of daily need)
Vitamin B2
1.17mg ( 69.04% of daily need)
Iron
10.95mg ( 60.82% of daily need)
Phosphorus
405.61mg ( 40.56% of daily need)
Fiber
8.49g ( 33.96% of daily need)
Vitamin E
4.21mg ( 28.1% of daily need)
Copper
0.5mg ( 25.21% of daily need)
Zinc
3.44mg ( 22.95% of daily need)
Potassium
797.61mg ( 22.79% of daily need)
Magnesium
85.76mg ( 21.44% of daily need)
Vitamin C
16.42mg ( 19.91% of daily need)
Calcium
197.8mg ( 19.78% of daily need)
Vitamin A
918.26IU ( 18.37% of daily need)
Vitamin B6
0.36mg ( 18.12% of daily need)
Vitamin B5
1.68mg ( 16.77% of daily need)
Vitamin K
16.11µg ( 15.34% of daily need)
Vitamin B12
0.72µg ( 11.98% of daily need)
Vitamin D
0.18µg ( 1.17% of daily need)

Breakdown

Proteins
11.85%
Fat
25.3%
Carbs
62.85%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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