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Prep
Difficulty
Easy
Time
Estimate
45 mins
Preheat the oven. Prepare the pizza. As it bakes, toss together the salad. Skip the prosciutto to make it vegetarian. Skip the sauce and add an extra sprinkle of sliced almonds for a vegan/dairy-free option. Gluten-free crust can be substituted as well.
This pizza makes me very, very happy. I have been wanting to bake up a pizza with an egg in the middle for a long time and it was as easy as I imagined. What I didn’t suspect was the battle between my small children, husband and I over who got what tiny piece of drippy yolk on their slice. Plan accordingly. If you have egg lovers dining with you, feel free to add multiple eggs. I also debated as to whether I should share the easy, but not your everyday sauce that I used on it, but the creamy, veggie goodness of it is not to be missed. If anything about making that sauce feels complicated or wrong, I am sure a regular herb enhanced pizza sauce will do just fine. We added a sprinkle of baby beet & radish seedlings that I had just thinned from the garden, but a sprinkle of fresh baby spinach or arugula will work instead. Enjoy and let me know your favorite variations!
The dressing is simple and therefore best if using the highest quality ingredients. Freshly ground black pepper and a fruity extra-virgin olive oil will make this salad incredible as you can taste each flavor.
