This is by far my favorite new creation, especially because I made it using things I already had in my fridge. Remember that spicy tomato chutney I served on Superbowl Sunday? Well I threw it into the blender and used it as the pizza sauce. And the leeks I bought for the soup I ran out of time to make? I chopped those up and sauteed them in butter, garlic, and rosemary. And the basil, ricotta, pizza dough, and prosciutto were all ingredients I didn’t use on Sunday. And, of course, I always have eggs on hand.
To avoid waste, I decided to experiment with a breakfast pizza for Tuesday’s Breakfast for Dinner Party. Here is how it all went down.
- Preheated oven to 415
- Rolled out the pizza dough. I actually attempted to make a heart for Valentine’s Day. #totalfail
- Spread chutney over the pizza dough leaving a half inch crust
- Spread sauteed leeks over chutney
- Dropped dollops of ricotta leaving approximately a half inch between
- Placed basil and prosciutto in between dollops of cheese
- Cracked three eggs on top allowing them to spread around the pizza
- Sprinkled pizza with cracked pepper and kosher salt
- Brushed the exterior crust with melted sage butter
- Baked for 18 minutes
This dish was such a nice surprise. The chutney brought some tang while the cracked egg mixed with the ricotta and prosciutto mixed together to create a lovely savory flavor. I will definitely add this one to my rotation!
