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.
Course: Pizzas
Products used: Burrata
Yield: One brunch pizza
Ingredients
- 14 oz. pizza dough ball, slacked (1 each)
- 2 oz. pizza sauce (1/4 cup)
- 6 oz. Grande Mozzarella, shredded (1 1/2 cups)
- 1 oz. fresh spinach, lightly sautéed (2 tbsp.)
- 4 medium, Eggs, 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. applewood smoked bacon pieces, fully cooked (1/4 cup)
- 1⁄2 oz. Grande Parmesan, grated (1 tbsp.)
Directions
- 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.
- 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.
- 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.
- Immediately top with remaining 6 pieces Grande Burrata and 1/2 oz. grated Grande Parmesan.
- Cut into slices.
