Breakfast egg, mushroom and prosciutto pizzas

Start your day with a delicious egg, mushroom and prosciutto breakfast pizzas.

  • 40 mins cooking
  • Makes 2
  • Print


Breakfast egg, mushroom and prosciutto pizzas
  • 2 1/2 cup (375g) '00' flour, bread flour or plain (all-purpose) flour
  • 2 teaspoon caster (superfine) sugar
  • 2 teaspoon coarse cooking salt
  • 2 teaspoon (7g) dried yeast
  • 3/4 cup (180ml) warm water
  • 1/4 cup (60ml) olive oil
  • 250 gram buffalo mozzarella, drained
  • 100 gram small button mushrooms
  • 2/3 cup (180g) bottled tomato pasta sauce (passata)
  • 6 eggs
  • 6 thin slices prosciutto (120g)
  • 30 gram baby spinach leaves
  • 1/4 cup (20g) flaked parmesan cheese


Breakfast egg, mushroom and prosciutto pizzas
  • 1
    Sift flour, sugar and salt into medium bowl; stir in yeast. Stir in the water and oil until mixture forms a sticky dough. Knead dough on floured surface about 10 minutes or until dough is smooth and elastic. Place in oiled bowl. Cover with plastic wrap. Stand in warm place about 1 hour or until doubled in size.
  • 2
    Meanwhile, slice mozzarella and mushrooms thinly.
  • 3
    Preheat oven to 240°C/475°F. Oil two pizza or oven trays.
  • 4
    Punch down dough with fist. Knead dough on floured surface until smooth. Cut dough in half; roll each half on floured surface to a 20cm x 30cm (8-inch x 12-inch) oval. Place on trays. Spread bases with sauce. Top with mozzarella; sprinkle with mushrooms. Bake pizzas for 5 minutes. Remove pizzas from oven. Carefully break 3 eggs onto each pizza; place prosciutto between eggs.
  • 5
    Bake pizzas about 3 minutes or until bases are browned and crisp. Top with spinach and flaked parmesan to serve.


Use ready-made pizza bases if preferred. If your oven has a function to cook with the base element, cook the pizza on the bottom shelf and use it to help crisp the base. Use bocconcini cheese if you can't get buffalo mozzarella.

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