Ham and Egg Breakfast Pizza

The weather this past weekend was all sorts of crazy.

I had tons of work to do but was in desperate need of a change of scenery, so, I packed up the office (aka my kitchen) and set up shop at my mother’s place. She lives in the dessert near Palm Spring and the weather gets nuts out there during this late winter, early spring time.

It’s as if the skies can’t decide if they should be stormy and blustery or bright and sunny. So, instead of making up their mind, the skies flipped back and forth between frigid sideways slanting rain pouring down from menacing black clouds and crisp blue skies with blindingly bright sunshine. And, in much the same manner, the farmer’s market was caught in seasonal limbo with the last of the citrus on display next to the first of the asparagus, which I snagged pronto.

As such, Saturday breakfast ended up being this Serrano, Manchego, Asparagus, and fried egg concoction, which is my latest easy recipe for breakfast pizza. I’m well aware many have gone the breakfast pizza route before me and I’m sure I’m not the first to do a twist on ham and eggs, but I’m not looking to break any records here. I just wanted a satisfying breakfast that would cheer me up regardless of what the skies unleashed.


Serrano Ham, Manchego, and Asparagus Pizza Recipe

For the pizza dough, I use my recipe for standard pizza dough and substitute half white whole wheat flour and half all-purpose flour. However, a lot of markets (such as Trader Joe’s) have reliably good pizza dough that you can buy in a pinch.

  • Yield: 4 (8 inch) pizzas
  • Total Time: 30 minutes
  • Hands-On Time: 15 minutes


  • 8 ounces pencil-thin asparagus
  • 2 tablespoons olive oil, divided, plus more for drizzling
  • Kosher Salt and Freshly Ground Black Pepper
  • 1 (1 pound) fresh whole wheat pizza dough
  • 1/4 cup finely grated Pecorino cheese
  • 3 ounces thinly sliced Manchego cheese
  • 4 large eggs
  • 4 thin slices of Serrano ham (can also use Prosciutto)


Heat oven to 425°F and arrange racks in upper and lower thirds. Place two baking sheets on the racks while oven heats up. (If you don’t have two baking sheets, just bake the pizzas in two batches.)

Trim ends of asparagus and discard. Slice asparagus into 1/2-inch pieces then toss with 1 tablespoon of the olive oil, a pinch of salt, and some freshly ground black pepper.

Meanwhile divide dough into 4 pieces then roll each piece to an 8-inch circle on a piece of parchment paper. Pierce the pizza dough in several places to prevent it from bubbling up unevenly. Divide Pecorino evenly among the four pizzas then top with Manchego and asparagus. Top each pizza with a drizzle of olive oil.

Carefully remove the baking sheets from oven. Using the parchment paper, transfer two of the pizzas to each baking sheet then quickly place in the oven. Bake pizzas for 5 to 8 minutes then swap baking sheets between racks. Continue to bake until the crust is crispy, cheese is melted, and underside of dough is golden brown, about 5 to 8 minutes more.

Meanwhile, heat up remaining oil in a large nonstick frying pan over medium heat. When it shimmers, add eggs and cook until whites are set and the outer edges are just starting to curl up. If the edges start to curl before the whites in the center are fully cooked, remove the pan from the heat, cover with a lid, and set aside for one or two minutes until the whites are set.

When pizzas are ready, remove from oven, top each with an egg and a piece of Serrano and serve immediately.

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