Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
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  • 1 star values: 0

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.

Justin Chapple
Justin Chapple
February 2021

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Read the full recipe after the video.

Recipe Summary test

active:
45 mins
total:
55 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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