Today I have a super tasty and simple weeknight recipe for you: prosciutto, egg, and leek pizza!
This is a winning flavor combination in my book! Today’s recipe was inspired by a recent episode of Diners, Drive-Ins and Dives. For anyone who’s been reading the blog for a while, you’ll know how obsessed my husband and I are with that show. Like… pretty much every time there is a DDD marathon on the Food Network, we’re on the sofa watching it. And that’s like… almost every night. 🙂
On one of the episodes, Guy Fieri visits a pizza joint where he tries his most feared ingredient: eggs! I know, crazy right? Guy Fieri, winner of The Next Food Network Star, owner of tasty restaurants and host of some super entertaining cooking shows doesn’t like eggs. What?! I just couldn’t believe it, and so I definitely tuned in to see this episode. During one of the segments, Andrew Zimmern joins him to taste a guanciale and leek pizza with runny sunny side up eggs on top. And… he likes it! #score.
Well you didn’t have to ask me twice to try sunny side up eggs on a pizza. Probably because it’s already my thang, like, on every pizza ever. I took a page out of the Pizzeria Lola book, and used shredded leek on this pizza, and paired it with salty prosciutto in place of the guanciale. It is finished off with a sprinkling of fresh chives before cutting into those deliciously ooey gooey eggs. Yum!
Now it’s your turn: What is your favorite pizza topping? Let me know by commenting below!
- 1 package store-bought pizza dough (about 16 oz.)
- 1 tbsp. olive oil
- 2 tbsp. heavy whipping cream
- ½ leek, thinly sliced with a mandolin
- 3 slices prosciutto, roughly torn into smaller pieces
- 1 pinch kosher salt
- 1 pinch ground black pepper
- 2-3 eggs, whole
- 1 tbsp. chives, minced
- Cornmeal
- Heat pizza stone to 500 degrees Fahrenheit in oven.
- Roll out pizza dough on a lightly floured surface to a ¼" thickness. Transfer to a pizza peel that has been coated with some cornmeal.
- Brush olive oil onto the pizza dough. Then brush heavy cream on top of the olive oil. Sprinkle garlic slices all over the pizza. Top with leeks, prosciutto, and a pinch of kosher salt and ground black pepper.
- Coat the heated pizza stone with a thin layer of cornmeal. Carefully transfer pizza from pizza peel to the pizza stone. Cook in oven for 4 minutes, then add eggs to the top of the pizza. (I find it easiest to crack each egg into its own individual small bowl, then slowly pour egg onto the pizza. This helps to prevent the yolk from breaking and allows you to more easily control where the egg ends up.) Cook for another 8 minutes, until the egg whites have set but the egg yolks are still jiggly.
- Remove pizza from oven and garnish with chives. Slice into 6 to 8 pieces and serve. Enjoy!