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Egg & Prosciutto Breakfast Pizzas

Egg & Prosciutto Breakfast Pizzas

Egg Proscuitto pizza 0176 prv



Makes 2 pizzas

  • 1 ¼ cups warm water
  • 3 tsp instant dried yeast
  • 1 tsp caster sugar
  • 1 tsp sea salt flakes
  • 1 tbs olive oil
  • 3 cups plain flour


  • 1/2 cup tomato passata
  • 1 1/2 cups shredded pizza cheese
  • 100g shaved prosciutto
  • 30g baby spinach leaves, plus extra to serve
  • 8 eggs
  • 1/2 cup finely grated parmesan
  • Basil leaves, to serve


  1. Preheat oven to 240°C/220°C fan forced. Line 2 large baking trays with baking paper.
  2. To make the pizza dough, whisk water, yeast, sugar, salt and olive oil in a jug. Stand in a warm place for 10 minutes or until frothy. Put flour into a large bowl. Add yeast mixture and stir until a soft dough forms. Turn onto a floured surface and knead for 5 minutes or until smooth.
  3. Divide dough in half and roll each half out on a floured surface to make two 26cm rounds. Transfer to prepared trays.
  4. Spread pizzas with passata, sprinkle with pizza cheese and spinach leaves. Arrange 4 prosciutto slices on top of each base to make little nests. Gently crack eggs into prosciutto nests and sprinkle with parmesan. Bake for 12-15 minutes or until golden and cooked through.
  5. Serve pizzas scattered with basil and extra spinach leaves.

Nutritional Information

  • Serving size 408g
  • Energy 3520kJ 841kcal
  • Protein 52.4g
  • Total fat 35g
  • Saturated fat 14.5g
  • Carbs (total) 76.7g
  • Carbs (sugar) 4.4g
  • Sodium 1720mg
  • Fibre 3.6g
  • Vitamin D 6.9µg

All nutrition values are per serve.

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