Egg, Mushroom And Prosciutto Breakfast Pizzas - cooking recipe

Ingredients

2 2/3 cups '00' flour, bread flour or all-purpose flour
2 tsp granulated sugar
2 tsp kosher salt
2 tsp instant yeast
1/4 cup olive oil
3/4 cup tomato puree
9 oz buffalo mozzarella, drained, sliced thinly
3.5 oz small button mushrooms, sliced thinly
6 None large eggs
6 thin slices prosciutto
1 cup baby spinach
1/4 cup shaved Parmesan cheese

Preparation

Sift flour, sugar and salt into a medium bowl. Stir in yeast. Stir in 3/4 cup warm water and oil until combined. Transfer to a floured work surface and knead for 10 mins, or until dough is smooth and elastic. Place in an oiled bowl, cover with plastic wrap and let stand in warm place to proof for 1 hour, or until doubled in size.
Preheat oven to 475\u00b0F. Oil 2 pizza or oven trays.
Punch down dough to degas. Transfer to a lightly floured work surface and knead until smooth. Cut dough in 1/2. Roll each portion out into an 8x12 inch oval. Place on trays.
Spread tomato puree over pizzas bases then top with mozzarella and mushrooms. Bake for 5 mins. Remove from oven. Carefully break 3 eggs onto each pizza and arrange prosciutto between eggs. Bake for 3 mins, or until bases are browned and crispy. Top with spinach and Parmesan to serve.