Bright, refreshing, and jam-packed with tomato, zucchini, green beans—and of course, sweetpotatoes!—this salad is summer on a plate.
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Who’s for more occasions to eat pizza? We are! This egg-topped version—brimming with sweetpotatoes, parmesan, prosciutto, and basil—is perfect for breakfast, brunch, lunch, and even dinner.
Sweetpotato Breakfast Pizza
Serves 3 or 4
6 ounces orange-fleshed sweetpotatoes, cut crosswise into 1/4-inch slices
1 tablespoon olive oil
1/2 teaspoon salt, plus more for sprinkling
1/4 teaspoon pepper, plus more for sprinkling
2 ounces thinly sliced prosciutto
Flour, for sprinkling
One 12- to 14-ounce raw pizza dough
3 ounces shaved Parmesan cheese (about 1 cup), divided
4 large red onion rings (each 3 1/2 to 4 inches in diameter and 1/2-inch thick)
4 large eggs
2 tablespoons chopped fresh basil
Arrange a rack in the bottom third of the oven and another in the top third. Place a pizza stone or rimless baking sheet on the bottom rack and preheat to 400°F.
In a medium bowl, combine the sweetpotatoes, oil, salt, and pepper. Transfer to a rimmed baking sheet, spreading the sweetpotatoes out to a single layer, and roast on the top rack until tender, 7 to 9 minutes. Set aside to cool slightly and increase the oven to 500°F.
Generously sprinkle a pizza paddle or second rimless baking sheet with flour. On a lightly floured surface, roll or stretch the dough out to a 14- to 16-inch round. Transfer to the prepared paddle or baking sheet and top with about 3/4 of the cheese, the prosciutto, sweetpotatoes, and remaining cheese. Arrange the onion rings on top. Transfer the pizza to the oven and bake until lightly browned but not crisp, about 7 minutes.
Remove the pizza from the oven and gently crack 1 egg into each onion ring. Carefully return the pizza to the oven and continue baking until the eggs are softly set and the crust is golden, about 5 minutes. Sprinkle the pizza with the basil and more salt and pepper and serve.