Brunch Pizza Recipe

Preheat

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, place it in the oven to warm or use an inverted sheet.

If using store-bought dough, bring to room temperature for 30 minutes. Lightly flour your work surface and stretch or roll the dough into a 10–12 inch round (or desired shape) about 1/4 inch thick. Transfer to a piece of parchment paper for easier handling.

Brush the dough lightly with 1 tablespoon extra-virgin olive oil. Sprinkle the minced garlic, 1/2 teaspoon salt, and 1 teaspoon black pepper evenly over the oiled surface; this will act as the base seasoning.

Prepare potatoes

Slice the Yukon Gold potatoes into 1/8 to 1/4-inch thin rounds (uniform thickness helps them cook through). Toss the slices in 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper until evenly coated.

Par-cook potatoes

Arrange the potato slices in a single layer on a baking sheet (or a skillet) and roast in the preheated oven for 8–10 minutes until just tender but not browned. Alternatively, pan-sear in a skillet over medium-high heat 4–6 minutes until slightly softened. Remove and set aside to cool a little.

Cook sausage and onion

While potatoes par-cook, heat a medium skillet over medium heat. Crumble the 8 oz sausage into the skillet and add the sliced half onion. Cook, breaking up the meat with a spatula, until sausage is browned and cooked through and onions are soft and translucent, about 6–8 minutes. Drain excess fat on paper towels. Taste and adjust seasoning if needed.

Spread the cooked sausage and onions in an even layer over the seasoned dough, leaving a 1/2-inch rim at the edge for crust. Distribute the par-cooked potato slices over the sausage, overlapping slightly so they cover the pizza evenly.

Tear or slice the 8 oz fresh mozzarella and dot it across the pizza so most potato and sausage pieces have some cheese on top. Sprinkle 2 tablespoons grated Parmesan evenly and scatter red pepper flakes if using.

Using a pizza peel or the back of a baking sheet, transfer the pizza on its parchment to the preheated pizza stone or hot baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until crust is golden and cheese is melted and bubbling. Watch closely because ovens vary.

Remove the pizza from the oven and let rest 2 minutes. Sprinkle chopped parsley or chives over the top.

Fry eggs

While the pizza is baking (or in the last 4 minutes of bake time), heat a small nonstick skillet over medium-low heat and add 1 teaspoon butter or oil. Crack 2 large eggs into the skillet, season with 1/4 teaspoon salt and 1/4 teaspoon pepper, and cook sunny-side up slowly until whites are set but yolks remain runny, about 3–4 minutes. If needed, cover the pan for 30–45 seconds to help whites set without overcooking yolks.

Using a spatula, transfer the sunny-side eggs onto the baked pizza—place them centered or spaced as preferred. If you prefer the eggs baked on the pizza, after topping with cheese bake for 5–6 minutes, then crack eggs onto the pizza and return to oven for 4–6 minutes more until whites set but yolks still soft.

Slice the pizza into 6 slices. Serve immediately so diners can break the yolks over each slice. Garnish with an extra pinch of salt, pepper, and more chopped herbs if desired.