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Green Eggs and Ham Pizza



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4 cups fresh basil leaves, packed (about 3 oz.)
1/2 cup pine nuts, toasted (about 2 1/2 oz.)
1/2 cup Parmesan cheese, freshly grated (about 2 oz.)
4 large garlic cloves
7 oz. extra virgin olive oil
Ice water, as needed
Salt, to taste
Pepper, to taste
4 lb. 8 oz. prepared pizza dough
3 cups whole milk Mozzarella cheese, coarsely grated (about 1 lb.)
1/2 cup Parmesan cheese, coarsely grated (about 2 oz.)
12 thin slices Prosciutto, cut crosswise into thin strips (about 5 oz.)
12 large eggs


  1. 1
    Blanch basil, 1 cup at a time, into salted boiling water for 2 seconds. Transfer with slotted spoon to ice bath. Drain; pat dry.
  2. 2
    In food processor, purée basil, pine nuts, Parmesan cheese, garlic, and olive oil until smooth. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
  3. 3
    Heat oven to 500°F. Assemble pizzas: Divide dough into 6 oz. portions; roll into balls. Lightly sprinkle flour onto rimless baking sheets or pizza paddles. Roll out pizza dough into 7" circles.
  4. 4
    Spread each pizza with 2 tbsp. pesto. Divide and sprinkle cheeses evenly over crusts. Top pizzas with prosciutto strips.
  5. 5
    Bake pizzas in bottom half of oven for 5 minutes; remove from oven. Crack a whole egg in center of each pizza. Continue baking additional 5 to 7 minutes until white is set (completely coagulated and firm) and yolk begins to thicken (no longer runny, but not hard). Serve immediately.

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cuisines North & South American, Other North American
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