mohamed shili This Egg, Prosciutto & Artichoke Pizza is a gourmet and savory recipe, which is made with salty prosciutto, creamy mozzarella, and a perfectly baked egg in the center. It’s a restaurant-quality dish, a classic “Capricciosa” style pizza perfect for a sophisticated pizza night.
Egg, Prosciutto & Artichoke Pizza Ingredients
A classic Italian combination for a truly impressive pizza.
- 1 ball of basic pizza dough
- 6 tablespoons tomato sauce
- 1 small egg
- 50g (1.8oz) fresh mozzarella or buffalo mozzarella, torn
- 3 slices of prosciutto
- 2 baby artichokes (good quality, jarred in oil), quartered
- A small handful of good quality olives, stones removed
- A few fresh basil leaves
- Extra virgin olive oil
- Sea salt and freshly ground black pepper
How To Make Egg, Prosciutto & Artichoke Pizza
A step-by-step guide to this delicious and impressive gourmet pizza.
- Prep Oven and Dough: Preheat your oven to its highest setting (250°C/500°F/gas 9), with a pizza stone or heavy baking tray inside. On a floured surface, roll or stretch your pizza dough out into a thin circle.
- Assemble the Pizza: Place the pizza base on a piece of floured parchment paper or a pizza peel. Smear the tomato sauce evenly over the base, leaving a small border for the crust.
- Add the Toppings: Scatter the quartered artichoke hearts over the sauce. Drape over the prosciutto slices and sprinkle with the olives. Place the little torn-up pieces of mozzarella in the gaps.
- Crack the Egg: Gently crack the egg directly into the center of the pizza.
- Bake and Serve: Drizzle the pizza with extra virgin olive oil and season with a little pepper and a tiny pinch of salt. Carefully slide the pizza onto the hot stone or tray and bake for 7 to 10 minutes, until the crust is golden, the cheese is bubbly, and the egg white is set but the yolk is still runny. Garnish with a few fresh basil leaves before slicing and serving immediately.
Recipe Tips
For a perfect, pizzeria-style pizza every time.
- How to get a crispy pizza crust at home? The key is intense heat from below. Preheat your pizza stone or a heavy, overturned baking tray inside the oven at its absolute highest temperature for at least 30-45 minutes. Launching your pizza onto this screaming-hot surface is what gives you that classic, crisp base.
- How do I get the perfect runny-yolk egg? Don’t be afraid to crack the egg directly onto the pizza before it goes into the hot oven. The intense heat will cook the white quickly while leaving the yolk beautifully runny, creating a delicious sauce to dip your crusts in.
- Can I make this ahead of time? This pizza is at its best when served hot and fresh from the oven. You can have all your toppings prepped and ready to go, which makes the final assembly take only a couple of minutes.
- What’s the best cheese to use? Good quality, fresh buffalo mozzarella will provide the creamiest, most authentic result. If you can’t find it, a good low-moisture mozzarella will also work well.
What To Serve With Egg, Prosciutto & Artichoke Pizza
Classic sides to complete your pizzeria experience.
A fresh, hot pizza is a meal in itself, but it’s always great served with:
- A simple green salad with a light vinaigrette
- Some chili oil for drizzling
- A cold Italian beer or a glass of red wine
How To Store Leftover Pizza
Keeping your pizza delicious for another day.
- Refrigerate: Store any leftover pizza slices, once completely cooled, in an airtight container or wrapped in foil in the refrigerator for up to 3 days.
- Reheat: For the best results and to re-crisp the crust, reheat the pizza in a hot, dry frying pan for a few minutes per side, or directly on the rack in a hot oven for 5-7 minutes.
Egg, Prosciutto & Artichoke Pizza Nutrition Facts
An estimated guide per serving (½ of the pizza).
- Calories: 650 kcal
- Carbohydrates: 80 g
- Protein: 30 g
- Fat: 25 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different kind of ham?
Yes. While prosciutto adds a wonderful salty, delicate flavor, you could also use slices of cooked ham, spicy salami, or pancetta.
Do I have to use artichokes and olives?
No, this is a classic u0022Capricciosau0022 or u0022Four Seasonsu0022 style of pizza, but you can customize it. Sautéed mushrooms are a very common and delicious addition or substitution.
Is it safe to eat the runny egg yolk?
When cooked in a very hot oven, the egg reaches a safe temperature. However, if you are concerned, you can cook the pizza for an extra minute or two until the yolk is cooked to your liking.
Try More Recipes:
Egg, Prosciutto & Artichoke Pizza Recipe
Course: DinnerCuisine: ItalianDifficulty: Easy1
servings15
minutes10
650
kcalAn authentic and impressive Italian “Capricciosa” style pizza, topped with salty prosciutto, artichokes, olives, creamy mozzarella, and a perfectly cooked egg with a runny yolk in the center.
Ingredients
1 ball of basic pizza dough
6 tbsp tomato sauce
1 small egg
50g buffalo mozzarella, torn
3 slices prosciutto
2 jarred baby artichokes, quartered
A handful of good quality olives
Fresh basil, extra virgin olive oil, salt, pepper
Directions
- Preheat your oven and a pizza stone to its highest temperature (250°C/500°F).
- Stretch or roll out your pizza dough into a thin circle.
- Spread the tomato sauce over the base.
- Scatter over the quartered artichokes, prosciutto slices, and olives.
- Dot the torn pieces of mozzarella in the gaps.
- Gently crack the egg into the center of the pizza.
- Drizzle with olive oil and season lightly with pepper.
- Bake on the hot stone for 7-10 minutes, until the crust is golden and the egg white is set. Garnish with fresh basil and serve immediately.
Notes
- A very hot oven and a preheated pizza stone are the secrets to a crispy, restaurant-quality crust.
- Don’t be afraid of the runny egg yolk! It creates a delicious, rich sauce for the pizza.
- Using high-quality jarred artichokes in oil will add extra flavor to the pizza.
- This pizza is best eaten hot and fresh, straight from the oven.