Bacon, Egg and Burrata Brunch Pizza

With the rise in all-day breakfast menus and brunch extending past the weekend, breakfast pizza has grown 63% on menus over the past 4 years. Add indulgent Burrata, one of the fastest growing cheeses on menus today, and you will be bringing new customers in the door.

INGREDIENTS

DIRECTIONS

INGREDIENTS

Bacon, Egg and Burrata Brunch Pizza Yield: One brunch pizza
  • 14 oz. (1 each) pizza dough ball, slacked
  • 2 oz. (1/4 cup) pizza sauce
  • 6 oz. (1 1/2 cups) Grande Mozzarella, shredded
  • 1 oz. (2 tbsp.) fresh spinach, lightly sautéed
  • Eggs, medium, 4 each
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • Olive oil cooking spray, as needed
  • 1 Grande Burrata ball, cut into 12 pieces
  • 1 1/2 oz. (1/4 cup) applewood smoked bacon pieces, fully cooked
  • 1/2 oz. (1 tbsp.) Grande Parmesan, grated

DIRECTIONS

Bacon, Egg and Burrata Brunch Pizza
  1. Stretch pizza dough into a 10-inch x 14-inch oblong shape. Spread 2 oz. pizza sauce evenly over pizza dough. Top with 6 oz. Grande Mozzarella and 1 oz. spinach.
  2. Using the back of a spoon, gently push cheese aside, forming 4 separate indentations for eggs. Gently pour a cracked egg into each indentation; season eggs with 1/4 tsp. salt and 1/4 tsp. black pepper. Spray eggs lightly with cooking spray. Top pizza with 6 pieces Grande Burrata and 1 1/2 oz. bacon pieces.
  3. Bake at 500°F for 6 to 8 minutes in deck oven or 5 to 7 minutes in an impingement oven, or until cheese is melted and crust is golden brown. Remove from oven.
  4. Immediately top with remaining 6 pieces Grande Burrata and 1/2 oz. grated Grande Parmesan.
  5. Cut into slices.