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Green Eggs and Ham Pizza Yield: 12 (7-inch) pizzas |
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Fresh basil leaves, packed | 3 oz. | 4 cups | ||||
| Pine nuts, toasted | 2.5 oz. | 1/2 cup | ||||
| Parmesan cheese, freshly grated | 2 oz. | 1/2 cup | ||||
| Garlic cloves | - | 4 large | ||||
| Extra virgin olive oil | 7 oz. | 3/4 cup + 2 Tbsp. |
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| Ice water | - | As needed | ||||
| Salt and Pepper | - | To taste | ||||
| Prepared pizza dough | 4 lb. 8 oz. | - | ||||
| Whole milk Mozzarella cheese, coarsely grated | 1 lb. | 3 cups | ||||
| Parmesan cheese, coarsely grated | 2 oz. | 1/2 cup | ||||
| Prosciutto, thinly sliced, cut crosswise into thin strips | 5 oz. | 12 slices | ||||
| Eggs | - | 12 large |
- DIRECTIONS
- » Blanch basil, 1 cup at a time, into salted boiling water for 2 seconds. Transfer with slotted spoon to ice bath. Drain; pat dry.
- » In food processor, purée basil, pine nuts, Parmesan cheese, garlic, and olive oil until smooth. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
- » Heat oven to 500°F. Assemble pizzas: Divide dough into 6-oz. portions; roll into balls. Lightly sprinkle flour onto rimless baking sheets or pizza paddles. Roll out pizza dough into 7-inch circles.
- » Spread each pizza with 2 tablespoons pesto. Divide and sprinkle cheeses evenly over crusts. Top pizzas with prosciutto strips.
- » Bake pizzas in bottom half of oven for 5 minutes; remove from oven. Crack a whole egg in center of each pizza. Continue baking additional 5 to 7 minutes until white is set (completely coagulated and firm) and yolk begins to thicken (no longer runny, but not hard). Serve immediately.