Pizza Margherita with Prosciutto di Parma and Poached Egg

Yield: 4 individual-sized pizzas

Pizza Margherita with Prosciutto di Parma and Poached Egg


  • 1 tablespoon plus 1/4 teaspoon salt, divided
  • 4 tablespoons olive oil, divided
  • 6 plum tomatoes, skinned and seeded
  • 1/4 teaspoon salt
  • 1 pound pizza dough
  • 2 cups coarsely grated fresh mozzarella cheese (8 ounces)
  • 4 large eggs
  • 6 slices Prosciutto di Parma (3 ounces), halved lengthwise
  • 1/3 cup fresh basil leaves, cut in thin ribbons
  • Freshly ground black pepper (optional)


  1. Preheat oven to 500º F.
  2. Fill a large shallow saucepan with about 3 inches of water and 1 tablespoon salt, bring to a gentle simmer.
  3. Brush 2 baking sheets with 3 tablespoons of the olive oil.
  4. With a sharp knife, chop tomatoes, sprinkle with 1/4 teaspoon salt, place in a sieve, and drain 5 minutes; discard juice.
  5. In a small bowl, mix tomatoes with 1 tablespoon oil.
  6. Cut pizza dough in 4 pieces.
  7. On oiled baking sheets, pat and stretch each one to make an 8-inch round.
  8. On each pizza round, spread tomatoes and sprinkle with mozzarella.
  9. Bake until dough is browned and cheese is melted, about 12 minutes.
  10. Break an egg into a small bowl; place the bowl close to the simmering water and slide the egg into the water.
  11. With a large spoon, nudge the egg white toward the yolk; repeat with the other eggs.
  12. Turn off the heat, cover and cook just until the white sets and the yolk is still soft, about 2 minutes.
  13. Meanwhile, place each pizza on a dinner plate.
  14. Arrange Prosciutto di Parma strips on top; sprinkle with basil ribbons.
  15. each egg with a slotted spoon and set on top of a pizza; drizzle with remaining olive oil and sprinkle with black pepper if desired.

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