Breakfast Pizza with Prosciutto & Arugula

Place a pizza stone in an oven and preheat the oven to 500°F (260°C).

On a lightly floured surface, roll out half of the dough into a 10-inch (25-cm) round. Prick the dough all over with the tines of a fork. Transfer the dough to a floured pizza peel. Spread half of the pizza sauce over the dough, leaving a 1/2-inch (12-mm) border uncovered. Top with half of the cheese.

Transfer the pizza to the pizza stone. Bake on the classic setting according to the manufacturer’s instructions until the crust is crisp and the cheese is lightly browned, 10 to 11 minutes. Using the pizza peel, remove the pizza from the oven, keeping it on the peel. Weave and lay 2 oz. (60 g) of the prosciutto on top of the pizza, creating nest-like shapes to hold the eggs, then crack 3 of the eggs into the prosciutto nests.

Return the pizza to the oven, taking care not to let the raw egg slip off. Bake until the egg white is just set but the yolk is still runny, 30 seconds to 1 minute. Remove the pizza from the oven.

In a bowl, toss half of the arugula with olive oil, lemon juice and salt and pepper to taste. Top the pizza with the dressed arugula. Slice and serve immediately.

Prepare the second pizza with the remaining ingredients as above. Makes two 10-inch (25-cm) pizzas.

Williams Sonoma Test Kitchen