|
|
|
Green Eggs and Ham Pizza
Yield: 12 (7-inch) pizzas
|
| 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. |
7 oz. 3/4 cup + 2 Tbsp. |
| 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.
|
|
