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1
Preheat your oven to 400 F.
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2
In a medium bowl, mix together the lemon juice, Dijon mustard, minced garlic, rosemary, and olive oil.
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3
Season with salt and pepper to taste.
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4
Add the onions to the bowl and stir until well coated.
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5
Spread the onions in a single layer on a rimmed baking sheet, and roast for 30-40 minutes, just until the edges start to brown.
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6
Toss onions halfway through cooking time.
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7
Spray a pizza pan with non-stick spray and sprinkle with a bit of cornmeal.
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8
Place your rolled out pizza crusts on the prepared pan and pre-bake for 5 minutes (this may vary based on the type of crust you use and how thick it is).
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9
Remove dough from the oven and divide the sauce between the two pizzas, spreading evenly.
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10
Shred the prosciutto with your hands and divide between the two crusts.
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11
If desired, add a few teaspoonfuls of ricotta to each pizza now.
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12
Top with the mozzarella, then the roasted onions, and the Parmesan cheese.
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13
Return pizza to the oven and bake an additional 10-15 minutes, until crust is golden and cheese is melted and bubbly.
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14
While the pizza is baking, fry your eggs in a skillet on the stove.
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15
First, crack your eggs into a shallow dish or ramekin.
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16
Warm the skillet over medium heat, then add the butter.
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17
Swirl to melt the butter, then gently add your eggs to the skillet.
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18
Let the eggs sit and dont move them around too much.
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19
Gently spoon some of the butter over the egg white to help it cook.
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20
I prefer a sunny-side up egg, which is only fried on one side.
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21
Once the whites are cooked, remove them from the pan.
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22
Top each pizza with an egg, and enjoy!
