Breakfast Pizza Topped With Local Farm Eggs Recipe

Make the dough

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tsp instant yeast, 1 tsp granulated sugar, and 1 tsp fine sea salt. Make a well in the center.

Pour 1 cup warm water (about 100–110°F / 38–43°C) and 1 tbs extra-virgin olive oil into the well. Stir with a wooden spoon or spatula until a shaggy dough forms and the flour is mostly incorporated.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle up to 2 tbs more flour as needed. Alternatively, use a stand mixer with a dough hook on low for 4–5 minutes.

Lightly oil a clean bowl, place the dough in it, cover with plastic wrap or a clean towel, and let rise in a warm draft-free spot until doubled in size, about 45–60 minutes.

When risen, gently deflate the dough and turn it onto a floured surface. Shape into a round and use a rolling pin or hands to form a 12-inch pizza round (or press into a lightly oiled 12-inch cast-iron skillet) about 1/4-inch thick with a slightly thicker rim.

Preheat the oven to 475°F (245°C) with a pizza stone or an inverted baking sheet on the middle rack for at least 30 minutes. If using a cast-iron skillet, preheat the oven to the same temperature without a stone.

Prepare the toppings

If using bacon or sausage, cook until browned and crisp, then chop into bite-size pieces. Squeeze any excess fat onto a paper towel. Roughly chop baby spinach and thinly slice scallions.

On a piece of parchment or a lightly floured peel, transfer the stretched dough. Brush the outer rim lightly with 1 tbs melted butter to promote browning.

Scatter 1.5 cups shredded mozzarella and 0.5 cups shredded fontina (if using) evenly over the center, leaving the buttered rim clear. Dollop 1/2 cup whole milk ricotta in three or four small spoonfuls across the pizza.

Distribute chopped cooked bacon or sausage evenly over the cheese (if using). Scatter the chopped baby spinach and 3 tbs thinly sliced scallions over the top so they wilt while baking.

Carefully create four small shallow wells in the cheese and toppings where you'll crack the eggs — these help contain the yolks. Crack each of the 4 local farm eggs into a small ramekin, then gently slide each egg into its well on the pizza, keeping yolks intact.

Season each egg and the pizza surface with freshly ground black pepper, flaky sea salt, and a light sprinkle of crushed red pepper flakes if desired.

Bake the pizza

Slide the pizza (on parchment or peel) onto the preheated pizza stone or inverted baking sheet; or place the skillet in the oven. Bake at 475°F (245°C) for 10–14 minutes. Check at 10 minutes: the crust should be golden brown and cheese bubbling. The eggs are done when whites are set but yolks remain slightly runny (about 10–12 minutes); bake longer (12–14 minutes) for firmer yolks.

If the rim browns too quickly, rotate the pizza and tent loosely with foil for the final minutes. Remove from oven when crust is crisp and eggs are cooked to your liking.

Finish and serve

Let the pizza rest 2 minutes, then sprinkle 2 tbs grated Parmigiano-Reggiano and tear 6 fresh basil leaves across the top. Slice into 4 servings. Serve immediately so that when cut, the farm-egg yolks run onto the hot slices.