4.5
2 ratings

Pizza Margherita with Prosciutto di Parma and Poached Egg

Try this delicious Pizza Margherita with Prosciutto di Parma and Poached Egg recipe

Ingredients

  • 1 Tablespoon plus one fourth teaspoon salt, divided
  • 4 Tablespoons olive oil, divided
  • 6 plum tomatoes, skinned and seeded
  • 1/4 Teaspoon salt
  • 1 Pound pizza dough
  • 2 Cups fresh mozzarella cheese, coarsely grated
  • 4 large eggs
  • 6 slices Prosciutto di Parma, halved lengthwise
  • 1/3 Cup fresh basil leaves, cut in thin ribbons
  • Freshly ground black pepper, to taste (optional)

Directions

Preheat oven to 500 degrees F.

Fill a large shallow saucepan with about 3 inches of water and 1 tablespoon salt, bring to a gentle simmer. Brush 2 baking sheets with 3 tablespoons of the olive oil. With a sharp knife, chop tomatoes, sprinkle with 1/4 teaspoon salt, place in a sieve, and drain 5 minutes; discard juice.

In a small bowl, mix tomatoes with 1 tablespoon oil. Cut pizza dough in 4 pieces. On oiled baking sheets, pat and stretch each one to make an 8-inch round. On each pizza round, spread tomatoes and sprinkle with mozzarella. Bake until dough is browned and cheese is melted, about 12 minutes.

Break an egg into a small bowl; place the bowl close to the simmering water and slide the egg into the water. With a large spoon, nudge the egg white toward the yolk; repeat with the other eggs. Turn off the heat, cover and cook just until the white sets and the yolk is still soft, about 2 minutes.

Meanwhile, place each pizza on a dinner plate. Arrange Prosciutto di Parma strips on top; sprinkle with basil ribbons. Lift each egg with a slotted spoon and set on top of a pizza; drizzle with remaining olive oil and sprinkle with black pepper if desired.

 

Nutritional Facts
Servings4
Calories Per Serving737
Total Fat38g59%
Sugar4gN/A
Saturated14g69%
Cholesterol252mg84%
Protein35g71%
Carbs62g21%
Vitamin A235µg26%
Vitamin B121µg18%
Vitamin B60.3mg17.3%
Vitamin C13mg22%
Vitamin D1µgN/A
Vitamin E3mg17%
Vitamin K27µg33%
Calcium454mg45%
Fiber4g17%
Folate (food)78µgN/A
Folate equivalent (total)389µg97%
Folic acid183µgN/A
Iron5mg28%
Magnesium66mg16%
Monounsaturated17gN/A
Niacin (B3)7mg33%
Phosphorus542mg77%
Polyunsaturated5gN/A
Potassium577mg16%
Riboflavin (B2)0.8mg46.1%
Sodium1775mg74%
Thiamin (B1)0.7mg48.5%
Zinc4mg25%