Smoky Breakfast Pizzas
I spotted this recipe on a list of top Food and Wine recipes from 2021. I printed it immediately, because, well, breakfast, smoky, pizza, eggs… what’s not to love?!
Chef Justin Bazdarich makes this Kind Brother pizza at Speedy Romeo in Brooklyn extra decadent with a combination of bechamel and smoked mozzarella. Here’s a snap of the online menu; I’ve got my eye on White Album, and they deliver nationwide!
From google: “Justin Bazdarich was born in Kansas City and attended the French Culinary Institute. Justin worked for Jean-Georges Vongerichten for 9 years opening 15 restaurants for him during that period. Justin opened his first location of Speedy Romeo in 2012, followed by a second location in the Lower East Side in 2015. Justin’s newest project is Oxomoco, which opened in Brooklyn’s Greenpoint neighborhood in 2018.”
What also attracted me to this recipe is the use of smoked mozzarella, a cheese I love to use in melted form!
Smoky Breakfast Pizzas
1 cup loosely packed fresh basil leaves
1/4 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, but into 4 pieces, at room temperature
All-purpose flour, for dusting
6 ounces smoked mozzarella cheese, shredded
2 ounces Pecorino Romano cheese, grated
1/2 cup thinly sliced mixed wild mushrooms
Crushed red pepper, to taste
4 large eggs
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 degrees F with racks in upper third and lower third positions. Lightly grease 2 baking sheets with oil.
I gave the mushroom slices a little sear in some garlic oil for more flavor and color.
I also used some of this wild mushroom product because I could only buy portobellas for these pizzas.
Dust 1 dough piece with flour, and place on a lightly floured work surface; stretch into a 7″ circle. Transfer to prepared pan. Repeat with remaining dough pieces. I have 2 remaining tubes of Pillsbury pizza dough from making pizzas with my grand kids, so I decided to use that up. I prefer thick-crust pizza, but I might have used a bit too much!
Sprinkle dough circles evenly with mozzarella, Pecorino, and mushrooms, leaving a 1/2″ 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 until egg whites are set but yolks are still runny, 5 to 7 minutes. I think it took me about 45 minutes more to get the darn eggs set!
Serve with basil oil.
The basil oil really adds good flavor.
I had some smoked olive oil I wanted to try out. Turns out I wasn’t that impressed with the flavor.
Instead of the basil oil, this Truff product would be an ideal choice, for those who like it hot and spicy!
Oh. My. God. I’m mapping a route to your house from North Carolina, and if I leave now, I think I can be there in time for breakfast tomorrow! This looks amazing!! 😋
Ha! Maybe two days in the car?!
That looks amazing. I’m not really a cooked breakfast person, but I’d love that for lunch!
Or maybe dinner as well?!
Well Mimi, pizza is my middle name, so I’m all over this one. As for my pizza order from Speedy Romeo, one of each please…
It’s a great menu, isn’t it?!
That’s a breakfast fit for the Queen, Mimi. Love those runny eggs :-)
Indeed! It’s a great recipe.
A perfect breakfast Mimi! Pizza, yes! Smoked mozzarella, of course! Mushrooms! And top it with a perfect egg.
What time did you say breakfast was?
Thanks for the recipe Mimi. This looks perfect for Father’s Day Brunch.
Ohhhh, that is a great idea!
“tubes of Pillsbury pizza dough”?
Be still my heart. Where has that been all my life?
I know! Crazy!
Wow, this sounds wonderful! Breakfast? How about lunch and dinner? I can see this at any time if day.
Yes. Three times a day! For sure…
I love this as a brunch idea.
Except for having to cook the eggs at the last minute, it would be great for brunch, but not necessarily as part of a brunch buffet.
What a lovely mix of flavours. Smoked Mozzarella? Will I ever be able to taste it?
The only part I find difficult is the egg looking at me. I would have to cover that yolk with something but I would love to have this little Pizza for my breakfast ……… with or without the egg yolk!! :)))
Are you suffering from covid? Oh heavens, not being able to taste would be terrible. I’m sorry about the egg part, although it’s what makes it a breakfast pizza! Maybe cover it in bacon?!
Wow! Who wouldn’t love these pizzas. Such a creative recipe. And I really like the Truffle products. I received them as a gift a couple of years ago and now they’re staples. :-)
Oh, Truff is fabulous!
Now this is one fun and delicious brunch idea. We need to stop coming to visit your website late at night as you always make us hungry! It’s a good problem to have. (smiling)
Hahahahaha! Sorry not sorry?!!!
Wow! This is wonderful! I love smoked mozzarella, one of my favorite things. Breakfast pizza? Yes please 😍
It’s my favorite cheese right now. Ever since I had it on a pizza, so this was a perfect recipe to use it on!!!
I love breakfast foods and I love pizza; this sounds like the ideal combination!
Except for the eggs, of course!!!
My husband and I love breakfast pizza! Thanks very much for this recipe.
You are so welcome!
As usual, another great recipe to try and I love all these flavors. Great brunch idea. So, your eggs took an additional 45 minutes to set in oven?
Yes. It was crazy. And my eggs were at room temperature, too.
Whoa, what a fabulous idea for breakfast or brunch. Bill would LOVE to wake up to these. I’m thinking on Father’s Day….
They would be such a treat on Father’s Day!
Ha ha as you say Mimi what’s not to love about having a pizza for breakfast and especially one that’s all smoky tasting and topped with eggs! Absolute yum!
Before this I’d never seen an egg on a pizza, but what a brilliant idea!
This is my kind of breakfast, athough I’d happily have it any time of day. :-) Delicious! :-) ~Valentina
I know! Me, too.
I can’t believe the eggs gave you that much trouble!! But by the looks of the pizza, the result was well worth the aggravation. I love a runny yolk with anything.
I could have raised the oven temperature but then the pizza would have been dried out. Very surprising, though!
Wow that sounds good! I love the flavors, and the egg.
Thanks. They were really good!
This breakfast pizza sounds so delicious! This would also be a great breakfast-for-dinner dish! :)
Now that would be a breakfast worth waking up early for!
Lovely, inviting, tasty! It could easily turn into week dinner! Love it!
I’m so glad I made this! Plus I only grilled 1/4 of the butterfly, so I have lamb leftovers!
Wow, we make breakfast pizzas for Sunday breakfast sometimes, but this one is a level up from our normal scrambled eggs and bacon!😋 That smoked Mozzarella is a game changer and I love the whole egg baked on top! Thanks for sharing, Chef Mimi!
That’s a really nice tradition! I love the mushrooms in this one as well.
Definitely a much welcome breakfast idea but having said that I love to have this anytime of the day
I agree with you!
i like the eggs on this pizza. looks so hearty and delish. I don’t think we have ready made pizza dough here so i’d have to make my own:)
I had no idea it existed as well. It was in with the biscuit dough and pie crusts. But the pizzas turned out good!