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Breakfast pizza with arugula, soft bakes eggs, caramelized onions, and prosciutto

Breakfast Pizza with Crispy Prosciutto, Caramelized Onions, Mushrooms & Arugula

Tired of the same old weekend breakfast of eggs and toast? This spin on a typical dinner style pizza is perfect for those late weekend breakfasts. Crispy, cheesy, eggy, and fresh! This ain't no cold pizza leftover!
Course Breakfast
Cuisine Italian
Prep 5 minutes
Cook 30 minutes
Total 35 minutes
Yields 1 (12 inch) thin crust pizza
Author Emi


Caramelized Onions & Sautéed Mushrooms

  • butter
  • olive oil
  • 2 cups medium onion thinly sliced (about half an onion)
  • 2 cups mushrooms sliced (about 10 medium mushrooms)
  • salt and pepper to taste

Pizza Dough

  • flour for dusting
  • 250 grams pizza dough
  • cornmeal to sprinkle the pizza stone

Garlic Butter

  • 1 clove garlic grated or finely minced
  • 2 tablespoons butter melted
  • salt to taste

Pizza Toppings

  • 1 cup Parmesan or more
  • Ricotta or fresh mozzarella optional
  • red chili flakes to taste
  • 63 grams prosciutto about 4 slices
  • 3 to 4 large eggs


  • arugula handful
  • ted chili flakes
  • Parmesan
  • thyme fresh
  • oregano fresh
  • black pepper course ground


  1. Place the pizza stone on the middle-top rack and preheat to 500 F.
  2. Grate 1 clove of garlic into 2 Tbs of softened butter and salt to taste. This will be used to brush the pizza dough.
  3. Heat 2 large sauté pans to medium heat and coat both pans with a mixture of olive oil and butter. When the pans are hot, add the onions to one of the pans and the mushrooms to the other.
  4. For the caramelized onions, coat the onions in the butter/oil mixture and spread the onions evenly in the pan. Stir the onions occasionally, every 5 mins or so to make sure the onions are evenly cooked. If the onions start looking “dried out” you can add a little bit of water to moisten the onions. Midway through cooking, salt to taste. Depending on your stove, you may need to turn down the heat so the onions don’t burn. When the onions have achieved the dark brown caramelized look and taste (after about 25 mins of total cooking time), remove the pan from the heat.
  5. For the sautéed mushrooms, coat the mushrooms in the butter/oil mixture and spread the mushrooms evenly in the pan. Stir frequently. Salt and pepper to taste. The mushrooms should sauté for a total of 25 mins until it develops a nice brown colour. When done, remove the pan from the heat.
  6. For the pizza dough, dust your countertop with flour and roll out the pizza dough until very thin. The dough should be as big as the pizza paddle (mine was 12 inches).
  7. Lightly sprinkle enough cornmeal to cover the surface of the pizza paddle, then carefully fold the pizza dough in half and transfer the dough on to the paddle. If you want, you can make a crust by folding the edge of the dough over.
  8. Brush the entire pizza dough and crust with the garlic butter. Add a generous amount of Parmesan (you can also add ricotta or fresh mozzarella). Sprinkle a little bit of red chili flakes over top. Spread the caramelized onions and sautéed mushrooms evenly on the pizza. Tear the prosciutto strips into smaller strips and drape evenly on the pizza. Crack 3-4 eggs onto the pizza (make sure they are evenly placed or you’ll have one very unhappy person).
  9. With oven mitts, pull out the rack with the pizza stone on it halfway (make sure it is securely stationed) and carefully slide the pizza off the paddle (without letting the eggs slide off) and onto the pizza stone. Slide the rack back into the oven.
  10. Bake for 8-10 mins, until the crust is nicely browned, the crispy prosciutto is swimming in a sea of melted cheese, and the eggs are soft and jiggly.
  11. Remove the pizza from the oven and garnish with a handful of arugula, fresh thyme and oregano (or your fresh herbs of choice), cracked pepper, and more Parmesan.
  12. Cut into sliced and enjoy!