Sunday, July 14, 2013

Nathaniel's Flatbread Breakfast Pizza


1 fire roasted square flatbread pizza crust (we got ours at Target)
olive oil
1/2 c. shredded Mexican blend cheese
3-4 pieces of proscutto
4 pieces of bacon, fried crisp
5 eggs
butter for frying eggs
Salt and Pepper
6 fresh basil leaves
Parmesan cheese

Heat oven to 400 degrees. Lightly brush flatbread pizza crust with olive oil. Sprinkle shredded Mexican blend cheese on top of crust.

Cut or tear each piece of proscutto into 4 pieces and place all over the crust. Proscutto should not be touching each other.

Bake crust for about 6-7 minutes until cheese is melted and crust is brown and crispy.

While the pizza is baking, melt butter in a frying pan. Carefully crack 5 eggs in the pan and fry on one side and then flip eggs to make them over-easy to over-medium done.

Place 4 cooked eggs in each corner of the pizza crust and one egg in the middle.

Crumble or cut bacon and sprinkle on top of the eggs. Then, grate fresh Parmesan cheese all over the eggs (generously).

Chiffonade basil leaves and sprinkle on top of the pizza.

Cut pizza into quarters and serve. Use crust to soak up any egg yolk that runs off the pizza.

Serves 4.

 

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