Make the Dough

In a small measuring cup or bowl, whisk together the water, yeast, and honey. Let sit for about 5 minutes, or until there is about an inch of froth. Add the olive oil and whisk to dissolve the head into the water.

In the bowl of a stand mixer, combine the flour and salt. On low with the dough hook, slowly add the yeast water. Slowly increase the speed as the dough starts to form. Turn on to high speed and let the machine work the dough for about 5 minutes.

Remove the dough from the bowl and form into a ball. Divide equally and roll into two separate balls. Lightly flour a baking sheet and place the two balls of dough on the sheet, separated by 4 or 5 inches. Lightly sprinkle with flour and loosely cover with plastic wrap. Let the dough rise until doubled in size ~ about 1 hour.

Make the Pizza

Preheat the oven to 500°F.

If using onions, spray some nonstick spray in a frying pan over medium heat. When hot, add the onions and cook for 10 to 15 minutes, until lightly browned and softened, stirring often.

On a lightly floured surface, roll out one ball of dough until about a quarter inch thick. Take nonstick spray and spray evenly across the dough. Sprinkle half of the everything bagel seasoning on top, using your hands to gently rubs it into the dough. Carefully turn the dough over and place on top of a baking sheet. 

Drizzle 1 tablespoon of olive oil across the dough and rub in half of the garlic. Evenly spread out half of the tomatoes. Carefully crack 4 eggs evenly across the dough, using the tomatoes to hold the yoke in place. Curl half of the prosciutto, spreading evenly across the dough. If using, spread the onion evenly over the dough, then sprinkle half of the cheese on top of the pizza.

Bake for about 12 minutes, or until the eggs are set and the dough is golden brown.

While the first pizza is cooking, prep the second pizza on a second baking tray. Remove the first pizza, slice, and start eating while the second pizza cooks!

Enjoy!