Ingredients

The following ingredients have 1 Servings
  • 1 1/2 cups flour
  • 1/2 tsp (5g) fresh yeast
  • 1/2 to 3/4 cup warm water
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tbsp olive oil
  • tomato sauce
  • 1/4 cup mozzarella cheese
  • 2-3 fresh cherry tomatoes
  • 2 strips strips prosciutto cotto
  • fresh basil leaves
  • cornmeal

Instruction

  • Stir yeast with sugar and dissolve in water. Set aside. In a large bowl, mix flour with salt. Add dissolved yeast and mix everything together.
  • Add oil and using your hands start kneading until smooth and pulls away from the sides of the bowl. Place in an oiled bowl, cover and let it sit for about 1-2 hours at room temperature, to let the dough rise until doubled in size.
  • Onto a floured surface turn the dough, knead for few seconds and cut it in 2 pieces. Form into balls. To use the next day, rub lightly with olive oil, cover with plastic and refrigerate overnight.
  • Preheat oven to 500°F (260°C). If you don't have a pizza stone preheat a baking tray. Dust the parchment paper on which you will bake the pizza with cornmeal.
  • With your hands stretch the dough at the edges, moving the dough through your hands in a circle. Leave a little more thickness on the edges.
  • Add tomato sauce, cheese slices, cherry tomatoes and prosciutto over the dough. Sprinkle some basil leaves on top. Brush a little bit of olive oil on the edges of the dough.
  • Slide onto the pizza stone or preheated back of a tray and cook for about 5 minutes. Meanwhile crack eggs into separate bowls so it would be more easy to add them to pizza while in oven.
  • Add the eggs, one at a time, to the center of the pizza and cook for about another 5 minutes more until the dough is nicely golden brown at the edges.
  • Remove and top with chopped fresh basil. Slice and serve!