- Carapelli Organic EVOO
- 3 Tbsp. heavy cream
- 1 garlic clove, minced
- 3 slices prosciutto
- 2 eggs
- 1 Tbsp. parsley, roughly chopped
STEP 1 Preheat oven to 425° F.
STEP 2 Lightly flour room-temperature pizza dough. Stretch the dough and roll it out until it’s about ¼ inch in thickness. Drizzle and spread EVOO onto stretched dough.
STEP 3 Sprinkle the dough with minced garlic. Drizzle the cream onto the center of the dough and spread to the edges of the dough.
STEP 4 Place prosciutto on crust in the shape of a frame for the eggs. Bake for about 10 minutes until the crostata begins to brown.
STEP 5 Remove crostata from oven, crack eggs on top, and bake again for about 7 to 10 minutes, or until yolks are set at the desired amount of runniness.
STEP 6 Remove crostata from oven and sprinkle parsley on top. Serve warm. Enjoy!