Fried Egg, Ricotta, and Pesto Breakfast Pizza

Ingredients:

Pizza

• Cornmeal, for dusting
• Flour for working with dough
• 450 gr. pizza dough
• 5–6 tablespoons of vegetable oil
• 220 g provolone cheese, coarsely grated
• Calabrian chili flakes, to taste
• 4 large eggs
• 450 g ricotta
• Chopped fresh parsley leaves, for garnish
• Special equipment: pizza peel and pizza stone

Zucchini pesto

• 250 g small zucchini, peeled and cut into 1 cm pieces.
• 1 cup tightly packed fresh basil leaves
• 0.5 cups Parmesan cheese, grated
• 1/4 cup toasted chopped almonds
• 2 cloves garlic, coarsely chopped
• 1 green onion, chopped
• 0.5 cups extra-virgin olive oil
• 0.5 tsp finely grated lemon zest

Preparation:

1. Place a pizza stone near the oven's heating element or on the bottom of the oven and preheat the oven to 450°F (245°C). Sprinkle a pizza peel with cornmeal. Punch down the pizza dough and divide it into 4 portions, each weighing 110g (4 oz).
2. Lightly flour your work surface. Working with two dough balls at a time (as many as will fit on your pizza stone), roll each one out to about 1/4 inch (0.3 cm) thick and transfer to a peeler. Drizzle with vegetable oil, spread some provolone cheese evenly over the top, season with salt, pepper, and chili flakes. Using a peeler, transfer the pizza to a baking sheet and bake until golden brown and cooked through, about 10 minutes.
3. Meanwhile, prepare the scrambled eggs.:
   
   In a small nonstick skillet, heat about 1 tablespoon of vegetable oil over medium-high heat. Crack 2 eggs and fry until the edges are golden and crisp, the whites are set, and the yolks are still runny, about 3 minutes. Repeat with the remaining 2 eggs.
4. Remove the pizza from the oven and spread an even layer of zucchini pesto (see below) on top, scatter with ricotta clumps, top with fried eggs and sprinkle with parsley.

5. Zucchini pesto

   
   Combine the zucchini, basil, Parmesan, almonds, garlic, and onion in a food processor and process until coarsely chopped. With the processor running, slowly pour in the olive oil and process until emulsified. Sprinkle with lemon zest, season with salt and pepper to taste, and pulse a few times.