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The beauty of brunch pizzas is that they’re as versatile and interesting as brunch itself. From French toast to chicken and waffles, if you’ve seen it on an early morning diner menu, we’ve tried it on a pizza. For this particular ode to breakfast, bacon, cipollini onions and Gruyère top...
Method
This recipe would suit a variety of pizza styles, but we think our classic pizza dough would be a great fit. Make sure to prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven.
For the roasted cipollini onions:
Preheat either your conventional oven or your Ooni oven to 290°C. Peel the onions, toss in olive oil and salt, and place on a baking sheet. Roast in your oven until softened and slightly charred, about 10 minutes. Stir occasionally to ensure even browning.
For the pizza
Fire up your oven, aiming for 450°C to 500°C on the baking stone inside. Use an infrared thermometer to quickly and accurately check the temperature of the stone.
Place a dough ball on your lightly floured work surface. Push the air from the center out to the edge using your fingers. Stretch the dough out to a 12-inch-round base, then lay the stretched dough over a lightly floured pizza peel.
Using a spoon and circling out from the center, spread ¼ of the crème fraîche onto the dough.
Top it with a quarter of yours Gruyère, torn fresh mozzarella, and roasted onions, taking care to leave an egg-sized gap in the center of the pizza.
Tear a quarter of the bacon into small pieces and evenly distribute them.
Using a microplane, grate approximately 50 grams of Parmesan cheese onto the pizza.
If needed, make a little well in the center of the pizza, moving any toppings slightly aside to create a barrier that will keep the egg in place. Once satisfied with your well, crack an egg into the center of the pizza, then slide the pizza off the peel and into the oven.
Cook for 60 to 90 seconds, turning the pizza regularly to ensure an even bake. Keep an eye on the whites of the egg.
(Pro tip: If you find that the egg whites still look raw when the dough is almost done cooking, quickly retrieve the pizza using your peel and use a fork to spread out the whites and help them cook faster.)
When the whites of the egg are cooked and the yolk is still runny, remove from the oven, top with the chives, slice, and enjoy.
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