LEMON, ASPARAGUS & EGG PIZZA WITH CRISPY PROSCIUTTO

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For those of you who have already tried my Peach Prosciutto & Kale Pizza this is another great variation that uses the same sauce and the same dough. I love this pizza because it's unlikely toppings go so well together and it is sure to impress your guests  with a perfectly runny egg on top! (Talk about yolk porn RIGHT?) 

LEMON, ASPARAGUS & EGG PIZZA WITH CRISPY PROSCIUTTO

INGREDIENTS TO MAKE A 9" PIZZA

4 tbs THE BEST White Sauce (Click here for the recipe)

1 tbs truffle oil (can substitute olive oil)

100g prosciutto

2-3 asparagus spears

1/2 lemon zested

1 egg

1/4 cup shredded mozzarella

Fresh mozzarella sliced

Pizza Dough ( I buy my dough from an Italian Market in Calgary called Lina's)

PREPARATION

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Preheat oven to 500° F.

1a. If you own a pizza paddle and pizza stone, stretch pizza dough to the desired size on a floured  paddle. Place the stone in the oven whilst the oven preheats. 

1b. If you don't have a pizza stone and paddle,  build your pizza on a regular baking sheet.

2. Once stretched on a floured paddle, (or on a baking sheet) top dough with white sauce, prosciutto, chopped asparagus spears, shredded mozzarella, fresh sliced mozzarella and lemon zest. Crack egg into a small ramekin or cup and set aside (this will be added to the pizza a few minutes before it is finished cooking) . 

3. Place pizza in the oven and par bake for approximately 6-8 minutes. to where the topping are bubbling on the surface but the crust is not yet a rich golden colour. Pour the egg onto the centre of the pizza and continue cooking for 2-3 or until the egg is cooked. (Should bake in total 8-10 minutes).

4. Once the egg is cooked and the crust is a rich golden colour, remove from the oven, brush the crust with truffle oil (because what doesn't get better with truffle oil?! AM I RIGHT?!) Slice and enjoy! 

And remember,

your diet starts tomorrow!
 

Xo

Carly