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Lavash Pizza with Prosciutto and Arugula
To turn this ordinary pizza into a breakfast pie, after about 5 minutes of baking, remove them from the oven and crack an egg in the center of each one. Continue baking, this time on the top rack, and cook until the egg whites are opaque while the yolks remain soft.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Ingredients
- One 14.5- ounce can diced, unsalted tomatoes, drained
- 1 tablespoon tomato paste
- 1/2 teaspoon fennel seeds
- 1 teaspoon dried oregano
- ½ teaspoon Kosher salt
- Four 8x10-inch pieces whole wheat lavash bread (see notes)
- 1 1/3 cups grated sharp Cheddar cheese
- 1/3 cup grated Parmesan cheese
- 1 1/2 cups arugula or baby spinach
- 4 to 6 thin slices prosciutto
Instructions
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Preheat oven to 450 degrees F with the rack on the lowest level.
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Whirl the diced tomatoes, tomato paste, fennel, oregano and salt in a blender for about 30 seconds until smooth.
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Lay the lavash (not overlapping) on 2 baking sheets. Spread a thin layer of sauce evenly over the lavash, covering the entire surface (save the remaining sauce for another use). Sprinkle the two cheeses on top, followed by the arugula. Tear the prosciutto into pieces and distribute over the pizza.
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Bake the pizzas on the bottom rack of the oven until crispy around the edges, about 10 minutes. Cut into quarters or eighths and serve immediately.
Recipe Notes
Lavash is a Middle Eastern flat bread available in many supermarkets and specialty stores