Brunch Pizza

Think of this as a pizza crossed with a frittata. Ham strips and mozzarella go straight onto raw pizza dough, then a beaten egg and milk mixture gets poured right over the top. The whole thing bakes until the eggs set into a soft custard and the cheese melts into it.

The dough acts as both the crust and the vessel. It puffs up slightly around the edges while the center stays flat under the weight of the toppings, giving you a built-in rim that keeps the egg from running off.

A sprinkle of dried oregano before baking is all the seasoning you need. The ham is salty, the cheese is rich, and the eggs are mild. Keep it simple.

Chef Tips

• Use store-bought pizza dough for the fastest version. Fresh dough from the bakery section works great. No need to make your own unless you want to.
• Pat the dough thin in the center, thicker at the edges. This creates a natural lip to hold the egg mixture in place.
• Pour the egg mixture slowly. If you dump it all at once, it pools in one spot and overflows before it spreads. Pour in a slow, even stream.
• Check at 20 minutes. The eggs should be fully set and the crust golden on the bottom. Jiggle the pan; if the center wobbles, give it 5 more minutes.

Variations

• Bacon and cheddar: Swap the ham for crumbled bacon and the mozzarella for sharp cheddar.
• Veggie brunch pizza: Replace the ham with sauteed spinach, mushrooms, and diced bell peppers.
• Everything bagel style: Sprinkle everything bagel seasoning over the top before baking for an extra savory, seedy crunch.