I had a little birthday party for my husband a few weeks ago and decided I wanted to make a bunch of pizzas. This is usually a real pain, not because it’s difficult, but because you run out of space for the multiple pans, dough, and ingredients required to do this for a crowd. And I like to have everything ready to go ahead of time, so I can
have an adult beverageÂ enjoy my guests. This meant four pre-cooked dough rectangles, which tend to take up a lot of space.
I happened to remember a rack that stacks traysÂ and decided to get one. Thankfully Amazon had it here in a day and it worked beautifully. All of the doughs were pre-baked and stacked up in a corner of the kitchen and I pulled as needed when I was ready to bake. The toppings were ready to go, so I could easily make the pizzas and serve them hot as needed. I would definitely recommend getting one of these racks as it folds away flat and takes up no space at all. I think it will be really handy for parties and holiday baking.
So this was my favorite pizza: dippy eggs broken all over top prosciutto and caramelized onions with a bit of parmesan and gouda. I’m just not sure it can get any better.
Sunny Side Up Egg, Prosciutto, and Caramelized Onion Pizza
1 pound fresh pizza dough (I used Trader Joe’s dough, which I think is great)
2 onions, thinly sliced
Chopped Proscuitto or Bacon (cooked), about 3/4 cup
Shredded Parmesan and/or Gouda (or TJ’s parm/gouda blend), about 1 cup
1/2 cup olive oil
2 cloves garlic, chopped
Red pepper flakes, to taste
Salt and Pepper
Fresh basil or parsley, chopped
1. Preheat oven to 450 degrees Fahrenheit. Mix olive oil, garlic, and red pepper flakes in a small bowl. Season well with salt and pepper.
2. SautÃ© onions in a bit of olive oil or butter over medium low heat. It will take at least 30-45 minutes to caramelize them decently. I cook them until they are reduced by a great deal and a nice caramel color. Â Stir them every so often, season with salt and pepper, and add a bit of water if they start to stick.
2. Meanwhile, roll pizza dough out until very thin. This is personal preference, but I like mine as thin as I can possibly get it. I do this directly on a large sheet pan and it ends up being about a 12 inch by 15 inch rectangle. But do it how you like — on a sheet pan or pizza stone. (Little tip: if doing on a sheet pan and pizza dough keeps springing back, put a dab of water under each corner before you bake. This adheres the corners to the pan.)
3. Take about two spoonfuls of your olive oil mixture and spread over pizza dough. Put dough in preheated oven for 5-7 minutes until just pre-baked and not brown at all.
4. When onions are done, spread them over pre-baked dough. Sprinkle prosciutto or bacon on top of that. Sprinkle cheese over top onions and ham/bacon. Make 6 little “wells” equally spaced around the pizza (that is where the eggs go). Drizzle whole pizza with more of the olive oil mixture. Crack eggs into your 6 wells. Season entire pizza with salt and pepper.
5. Bake pizza for about 10-15 minutes until eggs are just set. Watch it carefully because the eggs go from being not set to fully cooked (and not dippy) very quickly. If you want an over-easy egg, broil for a minute. Remove from oven and sprinkle with fresh basil or parsley. When ready to serve, break open the eggs and let yolk run over pizza.