Brunch Pizza Recipe

Preheat and prepare dough

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes. If using a baking sheet, lightly oil it. Stretch or roll the pizza dough into a roughly 12-inch round on a floured surface, leaving a slightly thicker edge. Transfer to a piece of parchment for easy handling. Brush the surface lightly with 1 tablespoon olive oil and sprinkle 1 teaspoon salt evenly over the dough.

Make the sauce while the oven preheats: In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon ancho chili powder, 1 teaspoon minced chipotle in adobo, 1 teaspoon fresh lime juice, 1/2 teaspoon honey, and 1/4 teaspoon salt. Whisk until smooth and adjust seasoning to taste (add more lime for brightness, more chipotle for heat). Reserve about 3 tablespoons for drizzling after baking and spread the remaining 2-3 tablespoons thinly over the oiled dough, leaving the rim bare.

Precook the bacon: Heat a skillet over medium heat. Add the 6 slices of bacon cut into 1/2-inch pieces and cook, stirring occasionally, until browned and just crisp, about 6–8 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. Reserve 1 teaspoon bacon fat in the pan (optional) to flavor the crust later.

Assemble cheese and bacon: Evenly scatter 1.5 cups shredded mozzarella and 1/2 cup shredded sharp cheddar over the mayo-coated dough, leaving the outer 1/2-inch rim. Sprinkle the cooked bacon pieces over the cheese layer.

Bake briefly before eggs: Using a pizza peel or the back of a baking sheet, transfer the pizza on its parchment to the preheated stone or inverted sheet. Bake for 5 minutes to melt cheese and set toppings. Remove from oven (keep oven hot).

Add eggs and finish baking: Using the handle of a spoon, make four shallow wells in the melted cheese/bacon evenly spaced. Crack one large egg into each well. Grind about 1 teaspoon fresh black pepper evenly over the eggs and cheese (and add additional flaky salt to taste). Return the pizza to the oven and bake 6–9 minutes more, until egg whites are set but yolks remain runny (6–7 minutes) or cooked through to your liking (8–9 minutes). Baking time will vary with oven and desired yolk doneness.

Rest and finish: Remove pizza from oven and let rest 1–2 minutes. Scatter thinly sliced scallion whites and green parts over the pizza. Drizzle the reserved ~3 tablespoons ancho-chipotle mayo in zigzags over the pizza or dollop and gently spread. Cut into 4 slices and serve immediately.