Breakfast Pizza done right

I adapted this recipe from Smitten Kitchen. Its great for brunch or a nice summer dinner.

I use bob red mills gluten free crust prepared to the directions using flax seed. Add rosemary, thyme and dried basil and proof for 2 hours.

3 medium eggs
Half a bunch or asparagus cut (roasted at 350 for 25/30 minutes with 1 tablespoon olive oil)
1 cup spinach lightly sautéed
2 strips prosciutto (I only put it on half the pizza)
2 tablespoons crushed garlic
cracked peppercorns
Red pepper flakes
Goat cheese (to desired)
1 chive minced
arugula


Preheat oven for 1 hour at 425
Bake crust without toppings for 7 minutes

Spread on crushed garlic
Layer on asparagus, spinach, and prosciutto
Sprinkle on goat cheese
Make 3 wells and crack on eggs and spread a small bit
Add cracked peppercorns and red pepper flakes (about 1/4 teaspoon each)

Bake an additional 15 minutes or until eggs are done (careful not to overcook!)

Sprinkle on chive and arugula and add black pepper and or hot sauce to taste.

Slice and Serve.