Food Network Magazine - (05)May 2020

1 22-ounce bag refrigerated

pizza dough, at room temperature

1 8-ounce ball fresh mozzarella

1 7-ounce ham steak

5 tablespoons pesto

4 large eggs

Grated parmesan cheese, for topping

1.Preheat the oven to 450 ̊. Line 2 baking sheets with parchment paper.

Divide the pizza dough into 4 pieces and roll each into a ball. Gently stretch

each ball of dough into an 8-inch round, leaving a thicker crust around the

edge; transfer to the prepared baking sheets. Prick the center of each dough

round with a fork. Bake until lightly golden, about 10 minutes.

2.Meanwhile, thinly slice the mozzarella and dice the ham.

3.Brush the crusts with 2 tablespoons pesto, leaving a ½-inch border; top

with the mozzarella and ham. Crack 1 egg on top of each pizza and return to

the oven until the crust is browned and the egg whites are set but the yolks

are still runny, 12 to 14 minutes. Top with the remaining 3 tablespoons pesto

and sprinkle with parmesan.

fun

cooking

The Kids Menu

We put a fun spin on the usual restaurant lineup:

pizza, chicken fingers and mac and cheese.

ACTIVE: 20 min l TOTAL: 35 min l SERVES: 4

Pizza

Green Eggs

and Ham

PHOTOS: RALPH SMITH; FOOD STYLING: BARRETT WASHBURNE; PROP STYLING: CHRISTINA LANE. ILLUSTRATIONS: MATT RYAN.

MAY 2020 ●FOOD NETWORK MAGAZINE 33