Breakfast Pizza Recipe

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

Toss the diced potatoes and sliced leeks with 1 tablespoon olive oil, 1 teaspoon thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper until evenly coated.

Spread the potatoes and leeks in a single layer on the baking sheet. Roast for 20–25 minutes, stirring once halfway through, until potatoes are golden and tender. Remove from oven and set aside to cool slightly.

Lower oven temperature to 475°F (245°C) for baking the pizza (or follow dough package instructions). If using a pizza stone, place it in the oven while it preheats.

On a lightly floured surface, stretch or roll the pizza dough into a 12" round (or desired shape) about 1/4" thick. Transfer to a parchment-lined baking sheet or pizza peel dusted with semolina/cornmeal.

Brush the dough lightly with 1 tablespoon olive oil mixed with 1/2 teaspoon minced garlic, and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. This creates a subtle savory base and helps protect the crust from sogginess from toppings.

Optional quick prebake: bake crust for 5–6 minutes until it just begins to set but not brown. Remove from oven.

In a bowl, whisk the 6 eggs with 3 tablespoons milk and 1/4 teaspoon salt and 1/8 teaspoon pepper until homogenous.

Heat a nonstick skillet over medium-low heat and add 1 tablespoon butter. Once melted and foamy, pour in the eggs.

Using a silicone spatula, stir gently and continuously, scraping the bottom to create soft curds. Cook until eggs are just set but still slightly moist, about 3–5 minutes. Remove from heat immediately. The eggs should be slightly undercooked because they'll warm on the pizza.

Set up a double boiler: simmer a small saucepan of water and place a heatproof bowl over it (bottom should not touch the water). Keep the water at a gentle simmer.

Whisk the 3 egg yolks with 1 tablespoon lemon juice and 1/4 teaspoon Dijon mustard in the bowl until slightly thickened.

Slowly drizzle the warm melted butter (6 tablespoons) into the yolks while whisking constantly. Add the butter in a thin stream so the sauce emulsifies. If it becomes too thick, add 1–2 teaspoons warm water to loosen.

Season with 1/4 teaspoon salt and a dash of cayenne or hot sauce. Keep the hollandaise warm (off the heat) until assembly. If it cools and thickens, whisk briefly over the warm water to re-emulsify.

Preheat oven (if you used a stone, ensure it is very hot) to 475°F (245°C) or maintain that temperature.

If you prebaked the crust, place it on the pizza stone or baking sheet. If not, place stretched dough directly on the hot surface.

Evenly sprinkle 1 1/2 cups shredded cheese over the crust, leaving a 1/2" border for the crust.

Scatter the roasted potatoes and leeks evenly over the cheese layer.

Distribute pieces of Italian ham across the pizza, followed by halved cherry tomatoes.

Spoon the slightly undercooked scrambled eggs in dollops across the pizza, keeping them spaced — they will warm through without overcooking.

Slide the pizza into the oven (on the stone or baking sheet) and bake for 8–12 minutes, until crust is golden and cheese is melted and bubbling. Baking time depends on oven and thickness of crust.

Remove pizza from oven. Immediately drizzle or spoon 2–3 tablespoons of warm hollandaise over the top in several places (or serve hollandaise on the side).

Scatter sliced green onions and chopped parsley or chives over the pizza. Finish with a light sprinkle of flaky sea salt if desired.

Let pizza rest 2 minutes, slice into 6–8 pieces and serve warm.