Green Eggs and Ham Pizza

Green Eggs and Ham Pizza 

Yield: 12 (7-inch) pizzas


  • 3 oz. (4 cups) fresh basil leaves, packed
  • 2.5 oz. (1/2 cup) pine nuts, toasted
  • 2 oz. (1//2 cup) Parmesan cheese
  • 4 large garlic cloves
  • 7 oz. (3/4 cup+ 2 tbsp.) extra virgin olive oil
  • Ice water, as needed
  • Salt and pepper, to taste
  • 4 lb., 8 oz. prepared pizza dough
  • 1 lb. (3 cups) whole milk mozzarella cheese, coarsely grated
  • 2 oz. (1/2 cup) Parmesan cheese, coarsely grated
  • 5 oz. (12 slices) prosciutto, thinly sliced, cut crosswise into thin strips
  • 12 large eggs


  1. Blanch basil, 1 cup at a time, into salted boiling water for 2 seconds. Transfer with slotted spoon to ice bath. Drain; pat dry.
  2. In food processor, purée basil, pine nuts, Parmesan cheese, garlic, olive oil until smooth. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
  3. 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.
  4. Spread each pizza with 2 tablespoons pesto. Divide and sprinkle cheeses evenly over crusts. Top pizzas with prosciutto strips.
  5. 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.



Egg facts


Egg Cloud on Parmesan Crisp