This recipe for Breakfast Pizza uses a simple dough that is quick and easy to make with no need for a lengthy proving time. Topped to the brim with plenty of your favorite breakfast ingredients, this is essentially a “Big Breakfast” or “Breakfast with the Works”, just made in to a pizza, (genius right?).
Serve the pizza in the middle of the table and see it quickly disappear. If you have a few months to feed we suggest you double the batch, this will make sure you will get a slice of your own to enjoy before it’s gobbled all up.
Preheat oven to 500 degrees F.
In a mixing bowl, mix together the flour and the yogurt using your hands if required.
Tip out on to a floured flat surface and knead together for approximately 10 minutes using more flour as necessary.
Lightly grease a 12 inch pizza pan and spread the dough (starting from the center) to the edges of the pan.
Par bake in oven for 6 minutes, until the base just begins to brown. Remove from oven and add your toppings.
Spread the olive oil over the base and then sprinkle with the arugula and mushrooms. Drop cream cheese by teaspoonful’s and then arrange the prosciutto in an even fashion on top of the pizza.
Carefully crack the eggs on top of the pizza, towards the center to they do not run off the edge. Sprinkle with parmesan cheese and a good crack of salt and pepper.
Bake for an additional 10 to 15 minutes or until toppings are thoroughly heated, eggs are cooked to your liking and crust is deep golden brown.
Slice and serve immediately.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.