Brunch Pizza: Pizza before noon? Of course you can.

In my continuing quest to try new things with pizza dough, I thought I'd be fun to try making a brunch pizza - BRIZZA! The concept was simple; put the ingredients of an omelet onto pizza dough and bake it. I am not the inventor of this food item as it exists at some restaurants but what I'd like to do is bring it home as it is super easy, super fun, and super delicious. Daughters loved this as they have been eating a lot of pizza, but found the addition of egg really exciting. They kept asking, "What do you call this mom?" They giggled when I said in a pseudo-Italian accent, "Brreeeezza!" Incidentally, there is nothing that says that you couldn't enjoy this at any time of the day.

Brizza

1 grapefruit sized chunk of pizza dough
1 cup sliced zucchini
1 cup of diced ham
1 cup of mozzarella shredded
4 eggs
1/4 cup basil, chiffonade
olive oil for oiling dough and drizzling on top
pepper to taste

Preheat oven to 500 with either an inverted cookie sheet or pizza stone inside.

On a well floured surface, roll out pizza dough into a good size - about 16 inches across (or whatever will fit in your oven - feel free to make it a non-traditional pizza shape. Brush olive oil over the entire surface.

Open the oven and quickly place all your items on either the pizza stone or the inverted cookie sheet. Due to the nature of the egg, it is better to construct the pizza inside the oven. Lay down the cheese, ham, zucchini slices, (I made quadrants so I could figure out where to crack the eggs) and then as the final touch, carefully crack the eggs on top.

Cook for 8-10 minutes, or until the whites of the egg are set. Remove from oven and sprinkle with basil chiffonade and drizzle with a bit of olive oil. Finish with some pepper.

Printable recipe

A beautiful brizza - have it for breakfast or lunch

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