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Breakfast Pizza

featuring DHC Núñez de Prado Extra Virgin Olive Oil

INGREDIENTS (serves 4)

  • 2 tablespoons DHC Núñez de Prado Extra Virgin Olive Oil
  • 1 pound purchased pizza dough, room temperature
  • Flour for rolling the dough
  • 4 ounces ham, thinly sliced
  • 6 asparagus spears, blanched and cut into 1/2-inch pieces
  • 4 large eggs
  • 1/2 cup Fontina cheese, grated
  • 1/4 cup Parmesan cheese, grated
  • 2 teaspoons parsley, chopped, optional


Preheat oven to 450°. Coat the bottom of a rimmed baking pan with the olive oil. Roll out the dough to a rectangle about 9x13 inches. Transfer to the baking pan. Arrange the ham slices evenly over the dough, leaving about a 1-inch border. Scatter the asparagus pieces over the ham. Carefully break the eggs on top of the pizza. (The asparagus will 'trap' the eggs and keep them from rolling.) Sprinkle the fontina and parmesan cheeses over all. Bake the pizza for 15 minutes or until browned and bubbling. Sprinkle with the chopped parsley for garnish.


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Serve with a healthy green salad. Simply dress fresh greens with DHC Núñez de Prado Extra Virgin Olive Oil and your favorite balsamic vinegar.