Fried Egg Pizza

Preheat your oven to 400 F.

In a medium bowl, mix together the lemon juice, Dijon mustard, minced garlic, rosemary, and olive oil. Season with salt and pepper to taste. Add the onions to the bowl and stir until well coated. Spread the onions in a single layer on a rimmed baking sheet, and roast for 30-40 minutes, just until the edges start to brown. Toss onions halfway through cooking time.

Spray a pizza pan with non-stick spray and sprinkle with a bit of cornmeal. Place your rolled out pizza crusts on the prepared pan and pre-bake for 5 minutes (this may vary based on the type of crust you use and how thick it is). Remove dough from the oven and divide the sauce between the two pizzas, spreading evenly.

Shred the prosciutto with your hands and divide between the two crusts. If desired, add a few teaspoonfuls of ricotta to each pizza now. Top with the mozzarella, then the roasted onions, and the Parmesan cheese. Return pizza to the oven and bake an additional 10-15 minutes, until crust is golden and cheese is melted and bubbly.

While the pizza is baking, fry your eggs in a skillet on the stove. First, crack your eggs into a shallow dish or ramekin. Warm the skillet over medium heat, then add the butter. Swirl to melt the butter, then gently add your eggs to the skillet. Let the eggs sit and don’t move them around too much. Gently spoon some of the butter over the egg white to help it cook. I prefer a sunny-side up egg, which is only fried on one side. Once the whites are cooked, remove them from the pan.

Top each pizza with an egg, and enjoy!