- 20 min
- 2 hours
- 2 pizzas (4 servings)
For the pizza dough (see note)
180 mL (¾ cup) warm water
10 mL (2 tsp) sugar
7 mL (1½ tsp) active dry yeast
30 mL (2 tbsp) olive oil
5 mL (1 tsp) sea salt
430 mL (1¾ cups) all-purpose flour
For the toppings
125 ml (½ cup) homemade or store-bought hollandaise sauce
1 ball (250 g) Saputo Mozzafina di Latte cheese
8 slices prosciutto
250 mL (1 cup) asparagus, cut into one-inch pieces
250 mL (1 cup) shredded Saputo Parmesan cheese
Chives, thinly sliced
For the pizza doughCombine warm water and sugar in a large mixing bowl. Sprinkle the yeast onto the surface of the water and let sit for 5 minutes without mixing. Add olive oil and sea salt. Mix together with a fork. Add 250 mL (1 cup) flour and mix together with the fork until the flour is combined and the mixture becomes sticky. Add 125 mL (½ cup) flour and knead into dough. Transfer the dough onto a work surface covered with the final 60 mL (1/4 cup) flour. Knead for 5-7 minutes until the flour is fully incorporated and the dough becomes smooth and supple. Transfer the dough into a large greased bowl and cover with plastic wrap. Let sit 90 minutes in a warm place.
To prepare the pizzasPlace a pizza stone on the bottom rack of the oven. Preheat the oven to 260 °C (500 °F) for at least one hour to heat the stone.
Divide the pizza dough into two equal parts. Using your hands, shape each one into a circle around 25 cm (10 inches) in diameter. Place each circle onto a square of parchment paper. Top with hollandaise sauce, Mozzafina di Latte cheese, prosciutto, asparagus and grated Parmesan cheese.
Slide one of the pizzas (with the parchment paper) onto the hot pizza stone. Bake for 5 minutes, then break an egg on top of the pizza. Bake for 2-3 additional minutes, or until the egg white is cooked and the crust is golden. Remove from oven and repeat for the second pizza.
Sprinkle the pizzas with chives and black pepper. Serve immediately.
For a quick and easy alternative, use store-bought pizza dough.