Good Morning Pizza Recipe

Preheat and prepare

Preheat your oven to 500°F (260°C) with a pizza stone or baking sheet inside. If using a baking sheet, place it upside down to mimic a stone surface. Allow at least 30 minutes for the oven and stone to fully heat.

On a lightly floured surface (use the 2 tbs flour), stretch or roll the pizza dough to a roughly 10–12 inch round or rectangle about 1/4 inch thick. Transfer the shaped dough to a piece of parchment paper for easy transfer to the hot stone/sheet.

Brush the dough edge lightly with 1 tbs olive oil to promote browning of the crust.

In a small bowl, combine 1 cup crème fraîche (or ricotta) with 1 tsp lemon zest, 1 tsp salt, and 1 tsp black pepper. Stir until smooth and well seasoned. Taste and adjust seasoning if necessary. This will be the creamy base instead of tomato sauce.

Spread the crème fraîche mixture evenly over the dough leaving a 1/2 inch border for the crust.

Evenly sprinkle 1 cup shredded mozzarella over the creamy base, leaving a little space for eggs later.

Scatter the 3 oz thinly sliced cherry tomatoes across the pizza in a single layer.

Distribute the 4 oz cooked breakfast sausage or bacon pieces evenly. If using raw sausage, cook first until no pink remains and drain. If using bacon, pre-cook until just crisp and crumble.

Tuck 1 cup lightly packed baby spinach leaves in between toppings — they will wilt quickly in the oven.

Finish toppings with 1 tablespoon freshly grated Parmesan for a flavor boost.

Carefully transfer the pizza (on the parchment) to the preheated stone or upside-down baking sheet. Bake for 6 minutes to begin melting cheese and crisping crust.

Remove the pizza from the oven. Using the back of a spoon, create three shallow wells in the toppings spaced evenly across the pizza. Crack 3 large eggs, one into each well. Season each egg with a pinch of the 0.25 tsp salt reserved for eggs and a few grinds of black pepper.

Return the pizza to the oven and bake for another 5–8 minutes, until egg whites are set but yolks still slightly runny (timing depends on oven and desired yolk doneness). For fully set yolks, bake closer to 8–10 minutes.

Remove pizza from the oven. Sprinkle 1 tsp red pepper flakes and 1 tbs sliced fresh chives over the top. Drizzle 1 tsp extra-virgin olive oil if desired.

Let the pizza rest 2 minutes, then slice into 6 pieces and serve immediately so guests can enjoy the runny yolks over the pizza.