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Breakfast Pizzas

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Breakfast PizzasMichael Harlan Turkell

We offer so many mouthwatering buttery, sugary, fruity, chocolaty sweet breakfast treats in the morning that it can be almost impossible to choose just one ("I'll have one of each" is a common humorous request from new customers). That is, unless you're one of those people who need to start off the day with eggs or bacon or anything not sweet. For those customers, we've created the ultimate quick grab-'n'-go breakfast using items we already have in-house: brioche dough, cheese, breakfast meats, and eggs. The dough, after an overnight rest in the refrigerator during which it develops flavor, is stretched and pulled like you would a pizza dough to make a flat round.

I've suggested a few of our best topping combinations here, but feel free to use whatever mixture of meats, cheeses, and vegetables you prefer. The egg on top is what makes the pizza shine. After creating a border of meats and vegetables around the edge of each brioche circle, you bake the pizzas about halfway through. Then you crack a whole egg in the middle of each one, blanket them with cheese, and bake until the eggs are just barely set. It's a bit of a messy breakfast, but you won't care once you taste how good it is.

Cooks' Note

Ham, Ricotta, and Parmesan Variation: Omit the bacon, onions, and mozzarella. Substitute 4 ounces/115 grams sliced ham, 1 cup/250 grams fresh whole-milk ricotta cheese, and 1 cup/100 grams freshly grated Parmesan cheese. Using about 1/2 ounce/15 grams ham per pizza, tear the ham into small pieces and press the pieces against the brioche rim to create a ham wall. Spread 2 tablespoons of the ricotta along the edges of each pizza next to the ham, leaving the center of the brioche circle bare except for the crème fraîche . Bake as directed, substituting 2 tablespoons of the grated Parmesan in place of the mozzarella sprinkled over the egg on each pizza. Let cool for 8 to 10 minutes before serving.

Tomato and Cheddar: Omit the bacon, onions, and mozzarella. Substitute 2 ripe tomatoes, thinly sliced, and 8 ounces/225 grams Cheddar cheese, thinly sliced. Using 2 to 3 tomato slices per pizza, tear the slices into pieces and press the pieces against the edge of the brioche rim to create a tomato wall, leaving the center of the brioche circle bare except for the crème fraîche. Bake as directed, substituting 1 ounce/30 grams of the sliced Cheddar in place of the mozzarella sprinkled over the egg on each pizza. Let cool for 8 to 10 minutes before serving.

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