RECIPE: Energy conserving breakfast pizza, Neapolitan style


PROVO, UT, February 7, 2014—You may be trapped inside due to yet another snow day, but that doesn’t mean that breakfast has to be cold cereal and yogurt. With this simple and easy to follow recipe, you can warm up the kitchen with the oven and make a Neapolitan style breakfast pizza.

Warm toes and a warm tummy is a win-win for everyone. And, if you’re fretting about your carbon footprint you can give yourself a pat on the back knowing that you are dual-purposing your energy consumption.

The combination of salty prosciutto, creamy mozzarella, and eggs is positively divine. If you don’t feel like making pizza dough first thing in the morning, you can make it the night before and put it in the refrigerator to rise overnight. Be sure to not overcook the eggs so the middles are still bright yellow and runny because runny eggs are nature’s tasty gravy.


4 cups bread flour

1 generous teaspoon kosher or sea salt

1 ½ cups warm water

2 teaspoons extra virgin olive oil, plus extra oil for greasing the bowl

1 ½ teaspoon yeast

½ teaspoon sugar


extra virgin olive oil


fresh mozzarella, sliced


salt and pepper


In a measuring cup, add water, olive oil, sugar, and yeast. Stir and let it sit for 5 minutes or until foamy. Put the flour in a large mixing bowl and stir in 1 teaspoon salt. Make a well in the center of the flour. Pour the water mixture into the well and stir incorporating the water into the flour slowly until dough forms. The dough will be lumpy with shaggy bits. Gather the dough together into a rough ball, knead a few times, then let it rest for 5 minutes.

Place a pizza stone in the center of the rack in a cool oven and preheat the oven to 550°F. If the oven temperature doesn’t go up to 550°F set it to 500°F and cook the pizza in a little longer.

Lightly flour your workspace and place the dough in the middle. Knead the dough for about 8 minutes, by pressing it down and folding it over. If the dough is sticky, lightly dust it with flour. Knead the dough until it becomes silky and smooth. Oil a large bowl with extra virgin olive oil and place the kneaded dough into the bowl. Cover with plastic wrap and set in a warm place. Let dough rise for about 30 minutes or until almost doubled in size and soft. Punch dough down. (NOTE: Dough can be risen over night in the refrigerator. This makes great chewy flavorful pizza crust.)

Lightly flour a pizza peel or a rimless cookie sheet. Remember that the dough must not stick to the pizza peel because you will slide it off onto the pizza stone. Break off a handful of dough—about a tennis ball sized piece, and shape it into a ball.

Set the dough ball on top of your floured pizza peel.  Roll the dough into an 8 inch circle that is about ¼ inch thick. Brush pizza crust with olive oil and top with slices of mozzarella. Top with a few pieces of prosciutto and then crack two eggs in the middle and sprinkle them with salt and pepper to taste.

Slide the pizza off the peel and into the center of the pizza stone in the hot oven. Give it a little jerk to get it moving off the peel, but be careful to not roll the eggs off the top of the pizza. Bake for 5 minutes, or longer if oven is less than 550°F. When crust is lightly browned and cheese is bubbly, remove the pizza from the oven with a spatula and slide onto a plate.

Yield:  8 pizza pies

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