Brunch Pizza Recipe

Preheat and prepare surface

If using a wood-fired oven, heat oven to 700–800°F (370–430°C) with a pizza stone or steel until very hot (at least 45–60 minutes). For home oven, preheat to 500–550°F (260–290°C) with a pizza stone/steel for at least 45 minutes. Lightly dust a pizza peel or baking sheet with cornmeal or flour.

Stretch or roll the pizza dough into a 12–14" round on a well-floured surface, leaving a slightly thicker edge for the crust. Brush the dough lightly with 1 tablespoon olive oil, leaving the rim bare.

Cook the bacon

In a large skillet over medium heat, add the bacon slices and cook until crisp, about 6–8 minutes, turning once. Transfer to a paper-towel-lined plate to drain. When cool, chop into 1/2" pieces. Reserve 1 teaspoon bacon fat for the onions (optional); discard or save remaining fat.

Caramelize the onions

Peel and thinly slice the onion. In the same skillet, add 1 tablespoon unsalted butter and the reserved bacon fat (if any) over medium-low heat. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until softened and deeply golden, 20–25 minutes. Add 1 teaspoon granulated sugar about halfway through to encourage browning. Remove from heat and let cool slightly.

Scramble the eggs

Crack 4 large eggs into a bowl, add 2 tablespoons milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; whisk until combined. Heat a nonstick skillet over medium-low heat and add a small knob of butter or 1 teaspoon oil. Pour in the eggs and cook gently, stirring constantly, until just set but still soft and slightly custardy, about 3–4 minutes. Remove from heat and set aside. (The eggs will finish cooking slightly on the hot pizza.)

Assemble the pizza

Evenly sprinkle the shredded mozzarella (1 cup) and white cheddar (3/4 cup) over the oiled dough, leaving the outer 1/2–3/4" crust exposed. Scatter the caramelized onions across the cheese in an even layer. Distribute the chopped bacon over the top. Dollop or spoon the scrambled eggs in 4–6 mounds across the pizza so they warm through without overcooking. Drizzle 1–2 tablespoons sriracha over the pizza in a zigzag or circle pattern, reserving a little extra for serving if desired.

Bake the pizza

Slide the pizza onto the preheated stone/steel in the oven. For a wood-fired oven at 700–800°F, bake 2–4 minutes, rotating as needed for even charring. For a home oven at 500–550°F, bake 8–12 minutes until the crust is golden and cheese is bubbling and slightly browned and eggs are set to your liking. If the crust cooks too quickly, move pizza to a cooler part of the oven or reduce temperature slightly.

Finish and serve

Remove pizza from oven and let rest 1–2 minutes. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper if desired, and scatter 2 tablespoons thinly sliced fresh chives over the top. Slice into 6–8 wedges and serve immediately with extra sriracha on the side.