colazione / breakfast pizza recipes

ricotta + prosciutto breakfast pizza

November 26, 2016

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that’s right, you read that through your heavy, hungover eyes correctly. PIZZA. for breakfast. we’ve all wandered into the kitchen, groggy and starving and opened up the box of pizza sitting on the stove from the night before, and dusted off the last two slices. or, if you’re anything like me when you’re hungover af, the first thing you do when you wake up is press dominos on speed dial (they’ll still pick up at like 10:30am, you just have to wait til 11am for delivery… 😑), and enjoy a large brooklyn style as a v.v sophisticated brunch.

as much as i love me a cheesy, sloppy brooklyn style pizza for breakfast, i occasionally like to class it up a bit (jk i only want another excuse to eat pizza for breakfast). the real story is i was reading through the food and drink holiday magazine, which is my favourite issue, and came across a breakfast sandwich with sopressata and poached eggs, and thought damn that looks delicious. the food and drink mag has so much italian influence in this issue and it makes me so happy!

i feel so proud to be italian sometimes for the sole reason that we invented pizza. you’re welcome, world. though,Β with this breakfast pizza i’m totally breaking the pizza laws of italyΒ but it’s totally worth it. throw me in jail, polizia, for pizza is life!!

breakfast pizza with ricotta + prosciutto
*serves 2-3

1 store bought flat bread or rectangular pizza crust*
6 slicesΒ slices prosciutto, gently fried
1 cup ricotta cheese
2 tablespoons pesto** thinned out with a bit of olive oil
3 eggs

fill a shallow pot about 1/3 of the way with water and add a tablespoon of vinegar. bring water to a simmer over medium low heat. crack an egg into a small ramekin, then swirl the water with a spoon, until you have a small whirlpool in the middle. gently slip the egg into the centre of the water, and let cook for 2-6 minutes, until soft poached. cook eggs one at a time. remove with a large slotted spoon.

while the eggs are cooking, toast the flatbread in the oven until golden and beginning to crisp. spread generously with ricotta, sprinkle with salt and pepper, then divide up the slices of prosciutto to each, and topped with the poached egg. drizzle with pesto & enjoy!

*normally i wouldn’t buy store bought crust, since it’s so easy to make yourself but i envision you making this when you’re trying to have your squad over for a mimosa brunch and you don’t want to be covered in flour.

**if you don’t feelΒ like making pesto, sprinkle with a few basil leaves instead, but i urge you to use the pesto because the punchy combo of the basil, pecorino & garlic really elevates the dish!

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