Brunch Pizzas Recipe

Preheat and prepare dough

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack. If using refrigerated dough, let it sit at room temperature 20–30 minutes so it’s easier to stretch.

Stretch and oil

On a lightly floured surface, stretch each dough piece into a 9–10 inch round (thin to medium thickness). Transfer to a piece of parchment or a well-floured peel. Brush each crust with 1 teaspoon olive oil and sprinkle lightly with a pinch of salt.

Make garlic-cream base

In a small bowl, combine softened cream cheese, 2 tablespoons milk, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until smooth and spreadable. Spread about 2 tablespoons of this garlic-cream evenly over each stretched crust, leaving a 1/2-inch border for the crust.

Assemble savory pizza

Divide the sliced mozzarella evenly between the two pizzas, distributing it on top of the cream base leaving space in the center for the eggs. Tear the prosciutto into pieces and arrange over the cheese.

Bake and add eggs

Slide one pizza (on parchment) onto the hot stone or sheet. Bake 5–7 minutes until crust is just starting to brown and cheese is bubbling. Remove from oven briefly. Using the back of a spoon, make a shallow well in the center of each pizza and crack two eggs into the wells (for one pizza use two eggs). Return to oven and bake another 4–6 minutes for set whites and runny yolks (cook longer for firmer yolks). Repeat with second pizza.

Finish savory pizza

Once baked, top with baby arugula tossed with 1 teaspoon lemon juice and a pinch of salt. Sprinkle each pizza with 1 tablespoon grated Parmesan, red pepper flakes to taste, a drizzle of olive oil, and flaky sea salt. Tear fresh basil leaves and scatter on top before serving.

Prepare mascarpone spread

In a bowl, whisk mascarpone with powdered sugar and vanilla until smooth and slightly loosened; if too thick, add up to 1 tablespoon milk to reach spreadable consistency.

Bake plain crust

For the sweet pizza, stretch the dough as above and spread about 2 tablespoons of the garlic-cream base (you may omit garlic and use a thin coat of olive oil instead if preferred). Bake on the hot stone 6–8 minutes until golden. Remove and let cool 3–4 minutes so the mascarpone doesn't melt.

Assemble sweet pizza

Spread the mascarpone mixture evenly over the slightly cooled crust. Arrange mixed berries on top, drizzle with honey, sprinkle lemon zest and chopped fresh mint. Finish with a light dusting of powdered sugar if desired and a few basil leaves for contrast.

Slice pizzas into 6–8 slices and serve immediately. For the savory pizzas, offer extra lemon wedges and red pepper flakes at the table. For the sweet, serve extra honey on the side.