I really, really, really love breakfastpizza.But for me there's no learning "how to make breakfast pizza." For me, breakfast pizza works like this. Friday night you order pizza with a few friends. You make some cocktails too. It gets late and you don't feel like making the journey home so you crash on your friends' couch. In the morning, you all wake up and make a pot of coffee. You pull that leftover pizza out of the fridge. (You can choose to reheat it, or not. If you do, though, for goodness sake please use the oven and step away from the microwave.) You fry up a bunch of eggs, too. You slide a slice of pizza—okay, no fewer than two slices of pizza—on a plate and plop a buttery fried egg on top. Boom. Breakfast pizza. What more do you need?
I get it though. Sometimes you're hosting a weekend brunch and you want a more elegant solution. You're fancy—you can't help it. For those times, we've got a more elaborate guide that will teach you how to make breakfast pizza. Our method comes fromPizzeria Beddia—Bon Appetit'sfavorite pizza in the country. You're welcome.
1. Make the Dough a Day Ahead and Refrigerate It
Joe Beddia of Pizzeria Beddia actually learned that he loved breakfast pizza only because his dough needed to rest over night. "The first time I had this pizza was the first time I let my dough sit overnight in the fridge. I woke up excited and didn’t want to wait until normal pizza-eating time to make it," he says in his bookPizza Camp. Most pizza dough recipes call for an overnight rise because it allows for greater complexity in the flavor of the dough. Plus, it'll be ready just in time for breakfast. We like this dough recipe (but if you want to use store-bought dough, no one's judging!).
2. Heat Your Pizza Stone
Place yourpizza stoneon the lowest rack of your oven. Then, crank your oven to the highest temperature it allows. Most ovens will go up to 500° to 550° F. You'll want to heat your pizza stone for at least an hour before baking your pizza.
3. Remove Your Pizza Dough From the Refrigerator
Give your refrigerated pizza dough about 15 minutes or so to warm up a bit outside of the fridge so it will be easier to work with. If you made homemade dough, it should have doubled in size in the fridge. If it hasn’t, let it sit at room temperature, covered with a slightly damp towel, until it does.
4. Cover everything in flour
Flour your hands and a work surface. Coat the inside of a medium-sized mixing bowl in flour. Take your ball of dough and place it in the bowl, turning it over to coat it in flour on all sides. Place the dough on the floured work surface.
5. Shape Your Dough
Begin flattening your dough by pressing down on the middle of the ball, and then continue working your way outward from the center, pressing down to flatten. Leave the outermost edge undisturbed—this part doesn't need to be flattened, as it will become your crust. Keep pressing and flattening your dough until the circle is 7 to 9 inches wide.
6. Stretch Your Dough
现在你有披萨的形状,但是对于一个good, crisp crust, you're going to want to stretch your dough extra thin. Carefully pick the round of dough up from the surface, and lightly stretch it until it reaches 14 to 16 inches. Beddia likes to gently stretch the dough over his fists, sort of letting it fall over them and leaving most of the work to gravity. Then place the dough round on a floured pizza peel (or a rimless or inverted rimmed cookie sheet) before you start building your pizza.
7. Top Your Pie
Start by adding both shredded mozzarella and slices of fresh mozzarella on top of the dough, followed by a couple of handfuls of baby spinach and sliced garlic. Then, add fresh sausage (it wouldn't be breakfast without sausage, right?). Ready for the really decadent step? Top the pizza with heavy cream and season it with salt.
8. Bake Your Pizza
Using your pizza peel or baking sheet, slide the pizza onto the heated stone and bake it for 3 minutes. Then open the oven, pull out the rack with the baking stone, crack the eggs into the center of the pizza, and season them with salt and pepper. Push the rack back into the oven, close the door, and finish baking. Fully cooking the pizza usually takes about 10 minutes. Keep checking on it to ensure that you don’t burn it. Look for the cheese to turn golden and brown in places and the crust to turn deep brown. The crust may blacken in spots, which is good here.
When the pizza is done, remove it from the oven and finish with chives, a little crushed red pepper, a drizzle of olive oil, and grated hard cheese, like parmesan.
Now, you have an elegant breakfast pizza that's deserving of a crowd. Those eggs baked right into the crust are practically begging you to Instagram—so don't forget to do that before digging in.
