Nectarine, Prosciutto, & Egg Pizza


  • 450 g pizza dough 
  • 8 oz fresh or shredded mozzarella 
  • 1/4 lb prosciutto 
  • All of the nectarine sauce (recipe below) 
  • 1/4 cup leeks, sliced thinly
  • 3 eggs 
  • 1/4 cup shredded parmesan 
  • 1 stem of basil or parsley, for garnish 

Pizza Dough: (makes 2 large pizzas)

  • 320 g lukewarm water
  • 465 g bread flour
  • 150 g pâte fermentée
  • 3/4 tsp active, dry yeast
  • 1 tbsp honey
  • 1 tbsp salt

Pâte Fermentée

  • 1 tbsp mature starter
  • 200 g flour
  • 200 g water 


  1. 8-12 hours before you want to make the dough, mix the pâte fermentée and allow to rest on the counter until you are ready and it passes the float test.
  2. When ready to make the dough, mix together the flour and 305 g water and allow to rest for 20 minutes to autolyse. Dissolve salt and honey in the remaining 15 g of water and add to the dough, along with the pâte fermentée. If the salt and honey stick to the container, tear off a piece of dough and use it to scrape the container clean and just add it to the rest of the dough.
  3. Using a stand mixer with dough hook, mix on low speed until all ingredients are completely combined and then increase speed to medium or medium high until the dough makes a slapping noise on the side of the container and is smooth and pulls away from the sides of the bowl (about 5 - 7 minutes). Do the window-plane test and make sure your dough can stretch quite thin without breaking. 
  4. Place in a ziplock back on the counter top for an hour and a half (prepare the pizza toppings during this time), or place in the refrigerator for up to 4 days. 
  5. When you are ready to make the pizza, remove from the refrigerator 1.5 hours before you want to bake the dough and allow to come to room temperature. (If you are using this method, you can prepare your pizza toppings now)
  6. Divide the dough into roughly 450 g each and stretch to the size of your pizza stone. Place onto pizza peel topped with parchment paper and dusted with cornmeal. Follow directions below on how to add sauce and eggs. 

Nectarine Sauce: 


  • 2 large nectarines, pitted and cut into cubes 
  • 1 tbsp honey (more or less depending on how sweet your nectarines are) 
  • 2 tbsps water


  1. Bring water to a boil, add nectarines and honey and cook until the nectarines have become a sauce consistency (may need to mash with a fork). Set aside to cool. 


To put it together: 

  1. Pre-Heat oven to 500 degrees with baking stone/steel inside. After about an hour after and when ready to shape the pizzas turn on the broiler so the stone gets extra hot. 
  2. Line a pizza peel with parchment paper and stretch dough to the size of your pizza stone. 
  3. Add a thin layer of nectarine sauce to the dough. Top with torn pieces of mozzarella and leeks. 
  4. Slide onto pizza stone in oven with broiler still on for 2 minutes. 
  5. Remove from oven, turn off broiler and turn oven back to 500 degrees, add prosciutto and top with three eggs. 
  6. Bake for 4 minutes at 500 degrees or until whites have set. 
  7. Remove and top with basil garnish