Name: Sweet Potato Breakfast Pizza
Yield: 4 Person(s)
Cuisine: Latin
Ingredients: 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

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

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Ingredients

For 4 Person(s) Serving size

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

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.
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.
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.
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.

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.