Breakfast Pizzas

To make the caramelized onion ricotta, in a small fry pan over medium heat, warm the olive oil. Add the onion and garlic, and season with salt and a few grindings of pepper. Cook, stirring occasionally, until the onion is translucent and starts to caramelize, about 7 minutes. Transfer the onion mixture to a small food processor and let cool completely.

Add the ricotta, Parmesan and cream to the processor and process until smooth, about 1 minute. Stop the processor and scrape down the sides. Process again until the mixture is cohesive and smooth, about 10 seconds more. Taste and adjust the seasonings with salt and pepper. Set aside.

Preheat an Ooni pizza oven according to the manufacturer’s instructions. Let the pizza stone heat to 850°F (454°C).

To make the pizzas, working with 1 pizza dough ball at a time, on a floured work surface, stretch out the dough into a 10-inch (25-cm) round. Transfer the dough to a floured pizza peel and sprinkle with 3 oz. (90 g) of the mozzarella, leaving a 1-inch (2.5-cm) border uncovered.

Using the pizza peel, transfer the pizza to the preheated pizza stone. Bake just until the mozzarella is melted, about 1 minute.

Using the pizza peel, remove the pizza from the oven, keeping it on the peel. Dollop 4 rounded Tbs. of the caramelized onion ricotta around the pizza, leaving a space in the center. Weave and lay 2 oz. (60 g) of the prosciutto around and on the ricotta, creating a nest-like shape to hold the egg, then crack 1 of the eggs into the center.

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.

Using the pizza peel, transfer the pizza to a cutting board. Let the pizza rest for 3 to 5 minutes, then top with a few grindings of pepper and one-third of the chives. Cut into slices and serve immediately. Repeat with the remaining ingredients to make 2 more pizzas. Makes three 10-inch (25-cm) pizzas.

Williams Sonoma Test Kitchen