Brunch Pizza Recipe

Preheat and prepare

Place a pizza stone or baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If using a baking sheet, preheat oven to 475°F (245°C). Lightly flour your work surface with the 2 tbs flour.

Stretch the pizza dough: on a floured surface, press and gently stretch the dough into a roughly 10-12 inch oval or round about 1/4-inch thick. Transfer to a piece of parchment paper or a well-floured pizza peel. Brush the dough lightly with 1 tbs olive oil, leaving a 1/2-inch border.

Cook the potatoes

Parboil the diced potatoes in salted boiling water for 5 minutes until just tender but still holding shape. Drain and pat dry with a towel.

Sear potatoes & aromatics

Heat 1 tbs neutral oil in a large skillet over medium-high heat. Add the parboiled potatoes and cook, stirring occasionally, until edges are golden, about 6-8 minutes. Add the diced onion and continue to cook until onion is translucent, about 3 minutes. Stir in minced garlic, smoked paprika, thyme, 1/2 tsp kosher salt and 1/2 tsp black pepper; cook 30-45 seconds until fragrant. Remove the pan to a bowl and set aside.

Cook the sausage

Using the same skillet, cook the spicy sausage over medium heat, breaking it into bite-sized crumbles, until nicely browned and cooked through, about 6 minutes. Drain excess fat if needed and combine the sausage with the cooked potatoes and onions. Taste and adjust seasoning if necessary; keep warm.

Prepare the sauce: stir the crushed red pepper flakes into the tomato sauce to infuse heat. Taste and adjust if you want it milder or spicier.

Assemble base: spread the spiced tomato sauce in an even layer over the dough, leaving the 1/2-inch edge clear. Sprinkle the shredded mozzarella evenly over the sauce, then scatter half of the Parmesan across the cheese.

Top the pizza: distribute the sausage-potato mixture evenly on top of the cheese layer, leaving small gaps for eggs (you will make wells for the eggs in the next step).

Create egg wells

Using the back of a spoon, press 3-4 small shallow wells into the toppings where you'll crack eggs. The wells should be deep enough to cradle the eggs but not go through the dough.

Slide the pizza (on parchment) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 6 minutes.

Carefully remove the pizza from the oven (leave oven on). Crack 4 eggs into a small bowl one at a time, then gently pour each into the prepared wells on the pizza. Return the pizza to the oven and continue baking for 4-6 minutes for set whites and runny yolks, or 7-9 minutes for more set yolks. Total bake time will be about 10-12 minutes depending on oven and thickness.

If the crust is browning too quickly, reduce heat to 475°F and tent lightly with foil for the second bake period.

Remove the pizza from the oven and let rest 2 minutes. Sprinkle remaining Parmesan, chopped chives, red pepper flakes to taste and the final 1/2 tsp sea salt over the eggs and potatoes.

Slice into 6-8 pieces and serve immediately so eggs remain creamy. Leftovers can be refrigerated for up to 2 days and reheated in a 400°F oven for 6-8 minutes.