Prep Time: 20 minutes (plus overnight ferment)
Cook Time: 12–14 minutes
Total Time: ~12 hours (mostly inactive)
Servings: 4
Cuisine: Fusion – Italian base with breakfast flair
Skill Level: Intermediate
Why This Recipe Is Different
This isn’t your average breakfast pizza. We’re using a cold-fermented dough for exceptional flavor and texture, plus toppings that balance richness, freshness, and crunch. The result is a crisp-yet-tender crust, creamy eggs, savory meat, and vibrant greens — a true brunch showstopper.
Dough Formula (By Baker’s Percentage)
(Baker’s % helps with scaling for professional or advanced home bakers)
| Ingredient | Percentage | Weight (grams) |
|---|---|---|
| Bread flour | 100% | 300g |
| Water (cold) | 62% | 186g |
| Salt | 2% | 6g |
| Instant yeast | 0.3% | 1g |
| Olive oil | 3% | 9g |
Dough Method
- Mix & Autolyse – Combine flour and water. Mix until no dry spots remain. Let rest for 30 minutes to hydrate flour (autolysis helps gluten form naturally).
- Add Yeast, Salt, Oil – Incorporate yeast, salt, and oil. Knead by hand or with a stand mixer for 5–6 minutes until smooth.
- Bulk Ferment (Cold) – Place in a lightly oiled container, cover, and refrigerate for 12–24 hours. This slow fermentation develops complex flavor and better crust structure.
- Bring to Room Temp – About 1 hour before baking, remove from the fridge so the dough relaxes and warms for shaping.
Toppings
- ½ cup crème fraîche or mascarpone (instead of pizza sauce, for a luxurious base)
- 1 cup shredded fontina + mozzarella blend
- 4 thin slices prosciutto (or smoked salmon for variation)
- 1 cup sautéed wild mushrooms (shiitake, cremini, or oyster)
- 4 large eggs
- 1 cup fresh arugula
- Olive oil for drizzling
- Flaky sea salt & cracked black pepper
Assembly
- Preheat Oven & Stone – Heat to 500°F (260°C) with a pizza stone or steel for at least 45 minutes for maximum heat retention.
- Shape Dough – On a lightly floured surface, hand-stretch the dough to a 12-inch circle. Avoid pressing out all the air pockets.
- Base Layer – Spread crème fraîche thinly, sprinkle cheese blend, then scatter mushrooms.
- Bake First Stage – Slide onto stone and bake for 5–6 minutes until crust just starts to puff.
- Add Eggs & Prosciutto – Crack eggs onto the pizza, spacing evenly. Lay prosciutto between eggs.
- Finish Baking – Return to oven for 5–7 minutes, until whites are set and yolks are still slightly runny.
- Final Touch – Scatter arugula, drizzle with olive oil, season with sea salt & pepper. Slice and serve immediately.
Advanced Tips
- For a crisp bottom: Use a pizza steel instead of a stone — it transfers heat faster.
- Prevent overcooked eggs: Bake dough and toppings first, add eggs halfway through.
- Texture boost: Mist crust edges with water before baking for extra blistering.
- Flavor layering: Add a hint of lemon zest to crème fraîche for brightness.
Nutrition (Per Serving)
Calories: 410 | Protein: 20g | Carbs: 38g | Fat: 20g | Fiber: 2g | Sodium: 580mg