Egg Prosciutto Pizza

Menu Part: 
Cuisine Type: 

A proscuitto topped pizza is a gourmet delight. These individual pizzas have the added goodness of an egg cracked into the center and baked until done.


Pizza dough for 8, 6-in. pizzas
1 cup tomato sauce
2 cups mushrooms, sautéed
2 lb. prosciutto, diced
1 cup grated parmesan
8 eggs


1. On large sheet pans, spread dough out into 6-in. rounds.

2. Spread tomato sauce over each pizza and top with mushrooms, prosciutto and parmesan.

3. Cook until almost done, about 10 min. Remove from oven and crack egg into center of each pizza.

4. Return to oven until egg sets, about 3 min.

More From FoodService Director

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

FSD Resources