“Eggs in Pipérade” Pizza with Crispy Prosciutto

Course Breakfast and Brunch

Ingredients in this Recipe

1 28oz can diced tomatoes with juice
1 clove garlic
1 garlic clove, minced
1 large onion, diced
1 loaf ciabatta
1 tablespoon basil, julienned
1 teaspoon hot smoked paprika
1/2 pound fontina (or other mild melting cheese like Bel Paese, un aged Manchego, or Monterey Jack), thinly sliced
1/4 cup fresh Parmesan shavings
2 red bell peppers, finely diced
3 slices prosciutto
3 4 large eggs
olive oil
pinch cayenne pepper

See Full Recipe at Food52