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Golden State Breakfast Pizza



– 6 ounces sweet potatoes, cut crosswise into 1/4-inch slices – 1 tablespoon olive oil – 1/2 teaspoon salt, plus more for sprinkling – 1/4 teaspoon pepper, plus more for sprinkling – Flour, for sprinkling – One 12- to 14-ounce raw pizza dough – 1 1/2 cups shredded Real California pepper Jack cheese – 3 ounces thinly sliced prosciutto – 1/4 cup thinly sliced red onion, plus 4 large red onion rings (each 3 1/2 to 4 inches in diameter and 1/2-inch thick) – 4 large eggs – 1 cup lightly packed arugula :Pepper Jack, Eggs, Arugula, Sweet Potato, Veggies, Plant Forward
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Prep time: 15 minutes

Cook time: 35 minutes

Arrange a rack in the bottom third of the oven and another in the top third. Place a pizza stone or rimless baking sheet on the bottom rack and preheat to 400°F.

In a medium bowl, combine sweet potatoes, oil, salt, and pepper. Transfer to a rimmed baking sheet, spreading sweet potatoes out to a single layer, and roast on the top rack until tender, 7 to 9 minutes. Set aside to cool slightly and increase the oven to 500°F.

Generously sprinkle a pizza paddle or second rimless baking sheet with flour. On a lightly floured surface, roll or stretch the dough out to a 14- to 16-inch round. Transfer to the prepared paddle or baking sheet and top with cheese, prosciutto, sweet potatoes, and sliced onion. Arrange onion rings on top. Transfer pizza to the pizza stone or rimless baking sheet in the oven and bake until lightly browned but not crisp, about 7 minutes.

Remove pizza from the oven and gently crack 1 egg into each onion ring. Carefully return pizza to the oven and continue baking until eggs are softly set and the crust is golden, about 5 minutes.

Top pizza with arugula and more salt and pepper.

Serves 3 or 4.

Recipe/Photo credit: Jill Hough/California Milk Advisory Board