Breakfast Pizza

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STORY Michael McCarthy, Oysters, & Pizza

AUTHOR Michael McCarthy

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CATEGORIES Breakfast, Eggs, Fall, Savory, Spring, Summer COMMENTS(0)

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INGREDIENTS

1 ball of your favorite pizza dough (mine happens to be Dr. Ho’s...which we happily sell to customers all the time)
6 local eggs
1 wheel Caromont Farm “Bloomsbury” cheese
2 ounces shaved Turner Family Country Ham
1 lemon
3 tbsp extra virgin olive oil
3 ounces fresh mozzarella
1 bunch Arugula
salt and pepper

DIRECTIONS

Using flour on your pizza peel, roll out the dough to desired thickness.

Top pizza dough evenly with cheeses, country ham, and then crack the eggs onto the pizza.

Bake pizza on a pizza stone for 15 minutes at 550 degrees (or more...until desired doneness), rotating occasionally.

When you remove the pizza from the oven, top with roughly chopped arugula and finish with coarse sea salt, cracked black pepper, extra virgin olive oil, and a squeeze of fresh lemon.

Potato, Bacon Truffle Pizza

Whole Wheat Pizza Dough

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