Sweet Potato Breakfast Pizza

Who’s for more occasions to eat pizza? We are! This egg-topped version—brimming with sweet potatoes, Parmesan, prosciutto, and basil—is perfect for breakfast, brunch, lunch, and even dinner.

Serves 3 or 4



Sweet Potato Breakfast Pizza

6 Ounces orange-fleshed sweet potatoes, cut crosswise into 1/4-inch slices
1 Tablespoon olive oil
1/2 Teaspoon salt, plus more for sprinkling
1/4 Teaspoon pepper, plus more for sprinkling
2 Ounces thinly sliced prosciutto Flour, for sprinkling
1 12-14 oz raw pizza dough
3 Ounces shaved Parmesan cheese (about 1 cup), divided
4 large red onion rings (each 3 1/2 to 4 inches in diameter and 1/2-inch thick)
4 large eggs
2 Tablespoons chopped fresh basil

Sweet Potato Breakfast Pizza Directions

  1. Arrange a rack in the bottom third of the oven and another in the top third. Place a pizza stone or rimless baking sheet on the bottom rack and preheat to 400°F.

  2. In a medium bowl, combine the sweet potatoes, oil, salt, and pepper. Transfer to a rimmed baking sheet, spreading the sweet potatoes out to a single layer, and roast on the top rack until tender, 7 to 9 minutes. Set aside to cool slightly and increase the oven to 500°F.

  3. Generously sprinkle a pizza paddle or second rimless baking sheet with flour. On a lightly floured surface, roll or stretch the dough out to a 14- to 16-inch round. Transfer to the prepared paddle or baking sheet and top with about 3/4 of the cheese, the prosciutto, sweet potatoes, and remaining cheese. Arrange the onion rings on top. Transfer the pizza to the oven and bake until lightly browned but not crisp, about 7 minutes.

  4. Remove the pizza from the oven and gently crack 1 egg into each onion ring. Carefully return the pizza to the oven and continue baking until the eggs are softly set and the crust is golden, about 5 minutes. Sprinkle the pizza with the basil and more salt and pepper and serve.


Recipe notes

Note: You’ll notice that the flour amounts are given in both volume and weight. Measuring either way is fine, but I find that, when baking, knowing the weight of flour is helpful, since it is a more accurate measurement.

Copyright © 2017 by Mary-Frances Heck. Photograph by Kristin Teig. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.


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