Cast Iron Breakfast Pizza

Combine water, yeast and honey in a small bowl.  Let stand for 5-10 minutes or until yeast blooms and starts to bubbly slightly.

In a stand mixer fitted with dough hook, combine yeast mixture, salt, olive olive and flour.  Let mixer do the work for 5-7 minutes on low speed.  Dough should pull away from the edges and form a loose ball.  You want a slightly tacky dough, not dry.

Tightly cover dough in a lightly oiled glass bowl with plastic wrap.  Let sit for 60-90 minutes or until doubled in size.

When dough has doubled, divide evenly into two smaller balls for two crusts.  Roll out one dough ball on lightly floured surface until slightly larger than your cast iron pan.  Most cast irons are 12” in diameter.  (Note, second crust can be saved for another pizza.  Wrap in plastic wrap and place in ziploc bag and refrigerate until ready to use).

Lightly oil your cast iron by using 1 Tbsp vegetable or canola oil and a paper towel.  Run along inside of pan.  Place rolled out dough inside pan.  (I like my dough to slightly creep up the inside edges for a nice crust).

Bake in preheated 425 degree oven for 10 minutes.  Remove from oven and lightly brush with olive oil.  Add thin layer of cheese, roughly 1/2 cup.  Cook another 10 minutes until lightly browned.

While crust is cooking, prepare scrambled eggs.  Combine eggs, salt, milk and 1 1/2 cups cheese in a medium bowl.  Whisk well.  Add to a nonstick skillet over medium low heat.  Constantly move eggs around, pulling from edges.  You are going for a very soft scramble (almost runny) as they will keep cooking once removed from heat and on crust.  Once cooked, roughly 5-7 minutes, remove from heat and add to top of cooked crust.

Top crust and eggs with prosciutto, pulled into small pieces.  Garnish with scallions, fresh dill and crumbled cotija cheese.  Serve hot sauce or salsa on the side.