Smoky Breakfast Pizzas

Name: Smoky Breakfast Pizzas
Total time: 55 min
Ingredients: 1 cup loosely packed fresh basil leaves (about ½ ounce); .25 cup plus 2 tablespoons extra-virgin olive oil, plus more for greasing pans; 1 small garlic clove, finely grated; Kosher salt, to taste; Black pepper, to taste; 1 pound fresh prepared pizza dough or store-bought pizza dough, cut evenly into 4 pieces, at room temperature; All-purpose flour, for dusting; 6 ounces smoked mozzarella cheese, shredded (about 1 1/2 cups); 2 ounces pecorino Romano cheese, grated (about 1/2 cup); .5 cup thinly sliced fresh mixed wild mushrooms; Crushed red pepper, to taste; 4 large eggs

4.8

(4)

4 Reviews

Chef Justin Bazdarich makes his Kind Brother pizza at Speedy Romeo in Brooklyn extra decadent with a combination of béchamel and smoked mozzarella. This easy version also gets a kick from smoked mozzarella, plus a drizzle of fresh basil oil for a pop of freshness.

By

Justin Chapple

Published on January 15, 2021

Active Time:

45 mins

Total Time:

55 mins

Servings:

4

Ingredients

1 cup loosely packed fresh basil leaves (about ½ ounce)
¼ cup plus 2 tablespoons extra-virgin olive oil, plus more for greasing pans
1 small garlic clove, finely grated
Kosher salt, to taste
Black pepper, to taste
1 pound fresh prepared pizza dough or store-bought pizza dough, cut evenly into 4 pieces, at room temperature
All-purpose flour, for dusting
6 ounces smoked mozzarella cheese, shredded (about 1 1/2 cups)
2 ounces pecorino Romano cheese, grated (about 1/2 cup)
½ cup thinly sliced fresh mixed wild mushrooms
Crushed red pepper, to taste
4 large eggs

Directions

Process basil, oil, and garlic in a food processor until smooth, about 25 seconds. Transfer to a small bowl; season with salt and black pepper to taste.
Preheat oven to 450°F with racks in upper third and lower third positions. Lightly grease 2 baking sheets with oil. Dust 1 dough piece with flour, and place on a lightly floured work surface; stretch into a 7-inch circle. Transfer to prepared pan. Repeat with remaining dough pieces.
Sprinkle dough circles evenly with mozzarella, pecorino, and mushrooms, leaving a 1/2-inch border for the crust. Sprinkle pizzas with salt, black pepper, and crushed red pepper to taste. Bake in preheated oven until crusts are puffed and starting to brown, 7 to 9 minutes.
Remove pizzas from oven. Using the back of a spoon, make a small well in center of each pizza. Crack 1 egg into each well. Return pizzas to oven, rotating pans between top and bottom racks from previous bake. Bake at 450°F until egg whites are set but yolks are still runny, 5 to 7 minutes. Serve with basil oil.

Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely