Individual Ham and Egg Pizzas

Individual Ham and Egg Pizzas (Adapted from Bon Appétit)

cornmeal, for dusting
12 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
4 thin ham slices
6 ounces (about 1 1/2 cups) shredded sharp white cheddar cheese
1 tablespoon canola oil
4 large eggs
salt and fresh ground black pepper

Preheat oven to 450 degrees with a pizza stone placed on the lowest rack.

Sprinkle enough cornmeal to lightly cover a pizza peel. Evenly divide dough into 4 pieces. On a lightly floured surface, stretch or roll each piece of dough into a 6" to 7" circle. Place circles onto the pizza peel and slide dough onto the stone - bake until the crusts are golden and crisp, about 10 to 15 minutes.

Top each crust with a slice of ham and an even amount of the cheese. Place pizzas back onto the stone and continue to bake until the cheese has melted, about 5 minutes.

Meanwhile, in a large skillet, heat oil over medium. Carefully crack eggs into the pan and cook, without turning them over, until the whites are set, but the yolks are still tender and loose, about 1 to 3 minutes. If you want your eggs more done, add another minute or two.

To serve, top each pizza round with a fried egg - season with salt and fresh ground black pepper.

Makes 4 servings.

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