Sunny Ham Pizza

Sunny Ham Pizza

Comments: A special, really nice pizza that can even be served at breakfast.
At lunch time, serve this pizza along with any hot sauce and a Greek salad.
Servings: 4
Ingredients Preparation

3/4 to 1 cup [190 to 250 mL] dried tomato pesto
2 tablespoons [30 mL] balsamic vinegar
1 approximately 12-inch [30-cm] pizza crust dough
1 [14-ounce / 398-mL] can artichoke hearts packed in water, well drained then quartered
1 1/2 cups [340 g] grated Emmental cheese
5 ounces [140 g] smoked or dried ham such as prosciutto or Bayonne ham slices, chiseled
1/2 medium onion, chopped
10 cherry-tomatoes, halved
4 large eggs



Preheat oven to 425°F [220°C].
Mix together dried tomato pesto and balsamic vinegar into a small bowl.
Evenly spread all over pizza dough.
Evenly top with artichoke heart wedges; sprinkle all over with grated Emmental cheese.
Evenly garnish with chiseled smoked or dried ham, chopped onion and cherry-tomato halves.
Transfer onto a pizza baking plate.
Bake onto lower rack of preheated oven for appoximately 25 minutes.
Remove pizza from oven a few minutes before the end of baking time.
Delicately break eggs, one at a time into a small bowl, and pour apart on the pizza.
Transfer back into oven.
Bake eggs to get sunny side-up eggs.
To go faster it is also possible to broil to eggs, but make sure to watch carefully as egg yolks should remain runny.
Remove done pizza from oven.
Cut pizza into 4 equal parts, between the eggs.
Serve immediately.

Sunny Ham Pizza

Comments: A special, really nice pizza that can even be served at breakfast.
At lunch time, serve this pizza along with any hot sauce and a Greek salad.
Servings: 4
Ingredients Preparation

3/4 to 1 cup [190 to 250 mL] dried tomato pesto
2 tablespoons [30 mL] balsamic vinegar
1 approximately 12-inch [30-cm] pizza crust dough
1 [14-ounce / 398-mL] can artichoke hearts packed in water, well drained then quartered
1 1/2 cups [340 g] grated Emmental cheese
5 ounces [140 g] smoked or dried ham such as prosciutto or Bayonne ham slices, chiseled
1/2 medium onion, chopped
10 cherry-tomatoes, halved
4 large eggs



Preheat oven to 425°F [220°C].
Mix together dried tomato pesto and balsamic vinegar into a small bowl.
Evenly spread all over pizza dough.
Evenly top with artichoke heart wedges; sprinkle all over with grated Emmental cheese.
Evenly garnish with chiseled smoked or dried ham, chopped onion and cherry-tomato halves.
Transfer onto a pizza baking plate.
Bake onto lower rack of preheated oven for appoximately 25 minutes.
Remove pizza from oven a few minutes before the end of baking time.
Delicately break eggs, one at a time into a small bowl, and pour apart on the pizza.
Transfer back into oven.
Bake eggs to get sunny side-up eggs.
To go faster it is also possible to broil to eggs, but make sure to watch carefully as egg yolks should remain runny.
Remove done pizza from oven.
Cut pizza into 4 equal parts, between the eggs.
Serve immediately.