1 grapefruit sized chunk of pizza dough
1 cup sliced zucchini
1 cup of diced ham
1 cup of mozzarella shredded
1/4 cup basil, chiffonade
olive oil for oiling dough and drizzling on top
pepper to taste
Preheat oven to 500 with either an inverted cookie sheet or pizza stone inside.
On a well floured surface, roll out pizza dough into a good size - about 16 inches across (or whatever will fit in your oven - feel free to make it a non-traditional pizza shape. Brush olive oil over the entire surface.
Open the oven and quickly place all your items on either the pizza stone or the inverted cookie sheet. Due to the nature of the egg, it is better to construct the pizza inside the oven. Lay down the cheese, ham, zucchini slices, (I made quadrants so I could figure out where to crack the eggs) and then as the final touch, carefully crack the eggs on top.
Cook for 8-10 minutes, or until the whites of the egg are set. Remove from oven and sprinkle with basil chiffonade and drizzle with a bit of olive oil. Finish with some pepper.
A beautiful brizza - have it for breakfast or lunch