Breakfast
Italian-Style Breakfast Pizza
D'Argenzio Winery
1301 Cleveland Avenue
Santa Rosa, CA 95401
dargenziowine.com
- RECIPE YEAR: 2016
- RECIPE BY: Chef Ray D'Argenzio with Cibo Rustico Pizzeria
- YIELD: Serves 2
- PAIRS WELL WITH: Old Vine Pinot Noir, Starscape Vineyard
This Italian-style wood-fired pizza features over-easy eggs atop crispy prosciutto and a refreshing bed of asparagus, mushrooms and green onions. For a vegetarian version, omit the prosciutto.
Ingredients:
- All-purpose flour for dusting
- 9 ounces pizza dough
- Thinly sliced prosciutto (optional)
- 6 baby asparagus spears, halved crosswise
- 3 green onions, chopped
- Handful of white button mushrooms, sliced
- 3 pasture-raised eggs
- Pinch of salt
- Olive oil for drizzling
Directions:
Lightly coat a pizza stone with flour. Place the stone in the oven and preheat the oven to 475°F. Lightly coat a work surface with flour and roll out the pizza dough into a 12-inch round. Arrange the prosciutto, asparagus, green onions and mushrooms on the dough. Crack the eggs on top of the pizza, spacing them evenly apart. Sprinkle with the salt and drizzle with olive oil. Slide the pizza onto the pizza stone and bake for 10 to 12 minutes. Cut into slices and serve.
