Sunny Side Up Pizza

Breakfast pizza exists on a higher plane than ordinary morning food. This sunny side up pizza delivers everything you crave – runny yolks, crispy edges, and melted cheese – all on a crust that’s somehow both chewy and crackling.

The genius lies in timing. Par-bake the base first, then nestle raw eggs into waiting wells of cheese. Return to blazing heat until whites set but yolks remain gloriously liquid. Break into that golden center and let it cascade over everything.

Individual portions mean no fighting over slices. Each person gets their own perfect circle with exactly one egg – no more, no less. The yolk becomes sauce, the crust becomes utensil, and suddenly weekend brunch feels like the best kind of ritual.

Skip the brunch line. Make this instead.

INGREDIENTS

• 6 slices prosciutto or turkey bacon, crisped
• Pizza dough for two 8-inch personal pizzas
• 2 Roma tomatoes, sliced ¼-inch thick
• 1½ cups shredded Gruyère or fontina cheese
• ½ teaspoon cracked black pepper
• 2 large eggs, room temperature
• 1 tablespoon olive oil
• Fresh chives for garnish
• Pinch of red pepper flakes (optional)

INSTRUCTIONS

Step 1: Heat The Oven Position rack in lower third. Preheat to 500°F (260°C). Hot oven = crispy crust.

Step 2: Shape The Dough Divide dough in half. Stretch or roll each portion into 8-inch circle. Place on oiled baking sheet or pizza stone. Brush edges with olive oil for golden color.

Step 3: Build The Base Layer tomato slices across dough, leaving 3-inch bare circle in center. Scatter cheese over tomatoes, creating raised border around the empty center. This wall contains the egg later. Drape crisped prosciutto over cheese.

Step 4: Par-Bake Slide into hot oven. Bake 4 minutes until cheese melts and crust begins to set. Remove carefully.

Step 5: Add The Eggs Working quickly, crack one egg into each bare center. The raised cheese border should hold it in place. Sprinkle with pepper and red pepper flakes if using.

Step 7: Serve Immediately Scatter chives over top. Serve hot with knife and fork – or embrace the mess and fold that slice.

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CHEF TIPS

• Room temperature eggs: Cold eggs lower oven temperature and cook unevenly. Set out 30 minutes before.
• The cheese wall: Don’t skip this border. It contains the egg and creates textural contrast.
• Yolk control: Like runnier yolks? Reduce final bake to 7 minutes. Prefer set? Go 12 minutes.
• Make it vegetarian: Swap prosciutto for sautéed mushrooms or roasted red peppers.

Traditional breakfast sandwiches stack ingredients between bread. This pizza spreads them across surface area, ensuring every bite contains everything.

VARIATIONS

• Mediterranean: Use feta, olives, and oregano instead of Gruyère
• Spicy: Add jalapeño slices with tomatoes
• Green: Top with arugula and lemon zest after baking
• Smoky: Substitute smoked salmon for prosciutto