I can never resist a golden, bubbly breakfast pizza crowned with silky eggs, salty prosciutto, melty mozzarella, and fresh chives. One slice feels like the brunch upgrade every morning deserves.
I’m obsessed with this Prosciutto Breakfast Pizza because it lets me eat pizza before noon without pretending it’s anything else. The crust gets golden and chewy, the shredded mozzarella melts into all the right places, and the prosciutto brings that salty, savory bite I crave.
But the best part is how it feels both a little fancy and totally low-effort on the plate. Brunch energy, zero fuss.
I love slicing into it and getting crisp edges, bubbly cheese, and that punchy pork in one bite. And yes, I will absolutely call dibs on the corner piece every time.
Ingredients
- Pizza dough gives you that chewy, golden base everyone secretly fights over.
- Olive oil helps the crust crisp up and adds a little richness.
- Mozzarella melts into gooey pockets, which is basically the whole point.
- Prosciutto brings salty, savory protein without feeling heavy or boring.
- Eggs make it breakfast, plus they add creamy yolk goodness.
- Parmesan adds a sharp, salty bite that makes everything taste louder.
- Fresh chives keep things bright, oniony, and not too rich.
- Sea salt wakes up the toppings, but you don’t need much.
- Black pepper adds a warm little kick that feels super brunchy.
- Red pepper flakes bring heat if you’re into a spicy morning.
- Cornmeal or flour keeps things from sticking and adds a tiny crunch.
Ingredient Quantities
- 1 pound pizza dough, room temperature
- 1 tablespoon olive oil
- 1 1/2 cups shredded mozzarella cheese (about 6 ounces)
- 6 to 8 ounces thinly sliced prosciutto
- 4 large eggs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh chives, finely chopped
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes, optional
- 1 tablespoon cornmeal or flour for dusting the peel
How to Make this
1. Preheat oven to 475 degrees F with a pizza stone or inverted baking sheet inside for at least 30 minutes.
2. Lightly oil a work surface and your hands with 1 tablespoon olive oil, then stretch or roll 1 pound pizza dough into a 12 to 14 inch round, keeping a slightly thicker rim.
3. Dust a pizza peel or another inverted baking sheet with 1 tablespoon cornmeal or flour and transfer the stretched dough to it.
4. Scatter 1 1/2 cups shredded mozzarella evenly over the dough, leaving the rim bare.
5. Arrange 6 to 8 ounces thinly sliced prosciutto over the cheese in a single layer or slightly folded pieces.
6. Create four small wells in the toppings and carefully crack 4 large eggs into them, spacing the eggs evenly; season eggs and pizza with 1/4 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon red pepper flakes if using.
7. Sprinkle 1/4 cup grated Parmesan over the whole pizza and transfer the pizza to the preheated stone or baking sheet; bake 10 to 14 minutes, or until crust is golden and egg whites are set but yolks are still slightly runny, rotating once if needed for even browning.
8. Remove pizza from oven, sprinkle 2 tablespoons fresh chives over the top, let rest 1 to 2 minutes, slice and serve.
Equipment Needed
1. Oven with pizza stone or inverted baking sheet preheatable
2. Pizza peel or second inverted baking sheet for transferring the pizza
3. Rolling pin or your hands for stretching the dough
4. Baking sheet or tray for resting or serving
5. Measuring spoons (for salt, pepper, red pepper flakes, oil)
6. Cheese grater for the Parmesan and shredded mozzarella if not pre-shredded
7. Sharp knife and cutting board for chopping chives and slicing prosciutto if needed
8. Pizza cutter or large chef knife for slicing the finished pizza
FAQ
Prosciutto Breakfast Pizza Recipe Substitutions and Variations
- Prosciutto: pancetta, Serrano ham, or thinly sliced smoked ham
- Mozzarella: fontina, provolone, or shredded Monterey Jack
- Eggs: quail eggs for smaller portions, soft-scrambled eggs, or baked egg whites for fewer calories
- Cornmeal for dusting: semolina, all purpose flour, or fine polenta
Pro Tips
1) Let the dough warm fully and handle it gently. Cold dough fights you and springs back; warm, relaxed dough stretches easily and gives a tender, airy rim. Work with lightly oiled hands to avoid tearing.
2) Protect the yolks. Crack each egg into a small bowl first, then slip it into the well. That way you can discard any bad eggs and place the yolks exactly where you want them without breaking them.
3) Keep prosciutto from drying out by tucking or lightly folding it into the cheese rather than leaving it flat and exposed. The cheese shields the meat from direct heat so it stays silky instead of becoming tough.
4) Watch the eggs closely during baking. High heat cooks the crust fast but can overcook yolks in a flash. Start checking at the early end of the time range and rotate the pizza once for even browning. Let the pie rest a minute after it comes out so the whites finish setting while yolks stay runny.
Prosciutto Breakfast Pizza Recipe
I can never resist a golden, bubbly breakfast pizza crowned with silky eggs, salty prosciutto, melty mozzarella, and fresh chives. One slice feels like the brunch upgrade every morning deserves.
4
servings
703
kcal
Equipment: 1. Oven with pizza stone or inverted baking sheet preheatable
2. Pizza peel or second inverted baking sheet for transferring the pizza
3. Rolling pin or your hands for stretching the dough
4. Baking sheet or tray for resting or serving
5. Measuring spoons (for salt, pepper, red pepper flakes, oil)
6. Cheese grater for the Parmesan and shredded mozzarella if not pre-shredded
7. Sharp knife and cutting board for chopping chives and slicing prosciutto if needed
8. Pizza cutter or large chef knife for slicing the finished pizza
Ingredients
-
1 pound pizza dough, room temperature
-
1 tablespoon olive oil
-
1 1/2 cups shredded mozzarella cheese (about 6 ounces)
-
6 to 8 ounces thinly sliced prosciutto
-
4 large eggs
-
1/4 cup grated Parmesan cheese
-
2 tablespoons fresh chives, finely chopped
-
1/4 teaspoon fine sea salt
-
1/4 teaspoon freshly ground black pepper
-
1/4 teaspoon red pepper flakes, optional
-
1 tablespoon cornmeal or flour for dusting the peel
Directions
- Preheat oven to 475 degrees F with a pizza stone or inverted baking sheet inside for at least 30 minutes.
- Lightly oil a work surface and your hands with 1 tablespoon olive oil, then stretch or roll 1 pound pizza dough into a 12 to 14 inch round, keeping a slightly thicker rim.
- Dust a pizza peel or another inverted baking sheet with 1 tablespoon cornmeal or flour and transfer the stretched dough to it.
- Scatter 1 1/2 cups shredded mozzarella evenly over the dough, leaving the rim bare.
- Arrange 6 to 8 ounces thinly sliced prosciutto over the cheese in a single layer or slightly folded pieces.
- Create four small wells in the toppings and carefully crack 4 large eggs into them, spacing the eggs evenly; season eggs and pizza with 1/4 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon red pepper flakes if using.
- Sprinkle 1/4 cup grated Parmesan over the whole pizza and transfer the pizza to the preheated stone or baking sheet; bake 10 to 14 minutes, or until crust is golden and egg whites are set but yolks are still slightly runny, rotating once if needed for even browning.
- Remove pizza from oven, sprinkle 2 tablespoons fresh chives over the top, let rest 1 to 2 minutes, slice and serve.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 260g
- Total number of serves: 4
- Calories: 703kcal
- Fat: 34.06g
- Saturated Fat: 10.13g
- Trans Fat: 0.08g
- Polyunsaturated: 3g
- Monounsaturated: 20.94g
- Cholesterol: 225mg
- Sodium: 1286mg
- Potassium: 433mg
- Carbohydrates: 58.25g
- Fiber: 1.5g
- Sugar: 1.75g
- Protein: 42.5g
- Vitamin A: 515IU
- Vitamin C: 1mg
- Calcium: 204mg
- Iron: 2.63mg
