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Prep time 15 minutes
Cook time 17 minutes
Yield: Serves or Makes 1 pizza
Preheat your oven to 450˚F. If you’re using a pizza stone, make sure to preheat your stone in the oven as it preheats. Place it in at the beginning of your preheat so that it slowly warms up as the oven heats up to 450F.
(You can also use a non-preheated metal pizza/cookie sheet pan)
Once the oven is preheated, take out your pizza stone and sprinkle with corn meal. The corn meal will help the crust stay crispy. Lay your dough on your preheated stone or non-preheated metal pan. Drizzle with olive oil.
In a bowl, mix together the ricotta cheese and juice of 1/2 a lemon until it’s combined. Spread the ricotta cheese evenly over the bottom of the crust.
Sprinkle on the shredded fontina cheese and red pepper flakes then add asparagus an prosciutto. Bake for 10 minutes.
While the pizza bakes, separate your egg yolks. I kept a little of the egg white with the yolk. To do this, crack the egg and transfer your egg from one shell to the other using the break of the eggshell to cut through the egg white allowing that to fall off into a bowl. This will allow the yolk of the egg and some of the egg white to remain in the eggshell, use this for the pizza.
If you want to remove more egg white, transfer it back to the other half of the eggshell cutting through the rest of the egg white so that only the yolk remains. *You can also use full eggs without separating them
Pull the pizza out and add your egg yolks, bake for another 5-7 minutes until they are set. Keep a close eye on this because the yolk will quickly cook through. Optional: Garnish with more red pepper flakes.