Prep: 15 minutes Bake: 8 minutes • Serves: 4
All-purpose flour (for dusting) 1 (16-ounce) frozen pizza dough ball, thawed Yellow cornmeal (for dusting) 1-1/2tablespoons extra virgin olive oil 3 ounces thinly sliced prosciutto 1 cup halved grape tomatoes 1/4teaspoon salt 1/2teaspoon fresh ground black pepper 4 large eggs 1/2cup loosely packed baby kale or spinach 4 ounces chèvre (goat cheese) Crushed red pepper flakes (optional)
1.Place pizza stone in oven; preheat oven to 500°. On lightly floured surface, roll and stretch dough to 12-inch round; carefully transfer to cornmeal dusted pizza peel. Poke dough several times with fork.
2.Brush dough with oil. Leaving ½-inch border, evenly layer prosciutto and tomatoes over dough; sprinkle with salt and pepper.
3.Partially slide oven rack with hot pizza stone out of oven; slide pizza onto hot pizza stone. Crack eggs onto pizza. Bake 8 minutes or until eggs are set and bottom of pizza is browned.
4.With large spatula, slide pizza back onto pizza peel; evenly top with kale and chèvre. Sprinkle pizza with crushed red pepper flakes, if desired. Slice and serve immediately.
Approximate nutritional values per serving:
265 Calories, 24g Fat (8g Saturated), 218g Cholesterol,
1017mg Sodium, 54g Carbohydrates, 3g Fiber, 28g Protein
Dietitian’s Dish Tip(s): > Eggs are perfectly portioned, packed with high quality protein, and contain 14 essential nutrients including choline and vitamin D. This complete nutritional package can play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more.