Prosciutto Breakfast Pizza turns a beloved classic into a fun breakfast treat! Pizza dough is rolled out and topped with mozzarella cheese, salty slices of prosciutto, freshly cracked eggs and chives for a burst of flavor. Bake until golden brown and bubbly, slice and dig in!
Let’s Talk Pizza Dough
One of the first things that comes to my mind when making a breakfast pizza is the pizza dough itself. There’s several ways to go about the pizza dough to best accommodate your schedule or how much work you want to put into this breakfast pizza. Here’s some pizza dough options:
- Pre-made, raw pizza dough: I find mine at Trader Joe’s (and it’s amazing!), or it can typically be found a local bakeries or even pizza joints. Or you can use this pizza crust that pops out of the can like biscuits.
- Pizza crust mix: very similar to any boxed cookie or cake mix you buy! This option is also very affordable and shelf-stable for whenever a pizza fix is needed. I always try to have a couple of these on hand!
- Pre-made, cooked pizza dough: this option is typically going to be a thinner crust option and will cook up the fastest out of them all.
- Homemade: if you’re going all-in, make your own pizza dough! Here’s a great recipe and tutorial from Handle the Heat.
Out of all the options, my go-to’s are having pizza crust mix on hand or buying pre-made, raw pizza dough from Trader Joe’s. It’s hard to beat!
If starting out with a raw dough, an approximately 10 minute pre-bake is necessary for the dough. Otherwise, the eggs and toppings would be overcooked while the pizza dough would be undercooked. Not a pizza situation that we want!
Now, let’s get onto the fun part of any pizza: the toppings!
For this breakfast pizza, no sauce is necessary. Brushing the dough with some olive oil before baking and adding on the toppings adds all the additional moisture that is needed.
From there, mozzarella cheese (fresh slices or shredded) and slices of prosciutto build the foundation and little “nests” to crack the eggs into. Building the “nests” with the cheese and the prosciutto is crucial because the eggs will run all over the place otherwise. We don’t want that! Creating little cocoons for the eggs to cook in keeps everything on top of the dough and helps it cook more evenly.
After the eggs are cracked into their “nests” a quick sprinkle of pepper and chopped chives brings the breakfast pizza to life. Now it’s time to bake!
Why Use Prosciutto?
If you are a die-hard bacon fan, don’t fret about using prosciutto on this breakfast pizza!
Using prosciutto instead of bacon helps for a few reasons:
First, the natural size of the slices helps with the “nest” factor. It is easy to twist, turn and situate how you need it to. That way, egg whites aren’t running all over the place.
Secondly, it is already cooked so you don’t have to worry about it being raw! When the breakfast pizza is baking, it is essentially heating up and crisping the prosciutto. That means, it is the perfect companion to the quickly cooking eggs!
And lastly, it isn’t as greasy as bacon. It will crisp up nicely, give a wonderful, salty, savory flavor, but doesn’t shed off a lot of grease.
All in all, it’s the perfect star for this Prosciutto Breakfast Pizza!
If I haven’t sold you on the goodness of this breakfast pizza yet, then let me add in a few closing notes.
It’s a fun twist on breakfast! Imagine slicing into this breakfast pizza and having all the wonderful flavor of “bacon and eggs” without the greasy stovetop. Magical!
The cook time can be as quick or as drawn-out as you need it to be. Depending on which crust option you choose and your preference on how you like your eggs cooked, this breakfast pizza can be made in a snap or be a labor of love. Either option, it’s going to be delicious!
Looking for other Breakfast Recipes? Check these out!
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