Ingredients
Units
Scale
For the Dough:
- 1 cup non-fat Greek yogurt
- 1 cup all-purpose flour
- 2 minced garlic cloves
- 1/4 teaspoon sea salt
- 1 teaspoon Italian dried herbs
- 1 teaspoon baking powder
For the Toppings:
- 4 ounces mozzarella pearls
- 4 eggs
- 2 ounces diced pancetta
- 1 teaspoon olive oil
- 1/4 cup prepared pesto
- Handful of greens, such as baby arugula
- Salt, pepper, and crushed red pepper to taste
Instructions
- Preheat your oven to 450°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the Greek yogurt, flour, minced garlic, sea salt, dried herbs, and baking powder. Mix until a dough forms. Note that the dough should be crumbly, but not sticky. If it feels sticky, add more flour.
- Transfer the dough to the prepared baking sheet and use your hands to shape it into four small, round pizza crusts, about 1/4 inch thick. Use a pizza roller or fork to poke holes in the dough, which helps prevent bubbles.
- Brush the olive oil over the surface of the crusts and bake for 5 minutes. Remove the dough from the oven and flip it over.
- As the dough cooks, sauté the diced pancetta in a skillet over medium-high heat until crispy. Use a slotted spoon to transfer the pancetta to a plate lined with paper towels to absorb the excess oil.
- Carefully crack one egg on each piece of dough, aiming for the center. Inevitably, some of the egg white will fall off the edge of the dough and that’s perfectly fine. Add several small dollops of pesto over the pizza. Sprinkle the mozzarella pearls over the pesto layer.
- Return the pizzas to the oven and cook for 10-12 minutes, or until the crust is golden brown and the eggs are cooked to your desired level of doneness.
- Remove from the oven and let cool for 5 minutes on a wire cooling rack. Top with the diced pancetta and greats, as well as salt, pepper and crushed red pepper, as desired.
- Serve warm and enjoy!
- Prep Time: 20 mins.
- Cook Time: 25 mins.
- Category: Breakfast & Brunch
- Method: Stovetop + Oven
- Cuisine: American