Food & Wine USA - (02)February 2021

32 FEBRUARY 2021

HANDBOOKWHETHER THEY’RE cooking in a restaurant, in a food truck, or at home,

chefs dream up the most delicious and exciting ways to transform

everyday dishes into the next big thing. This month, I took a page from

the menus of top chefs around the country to bring you five of my new

favorite breakfast recipes, including sourdough pancakes inspired by my

friend Stephanie Izard, crispy cheese breakfast burritos, and these pizzas.

Whether you’re in the mood for savory or sweet, these flavor-packed

dishes will help you start your day off on the right foot. —JUSTIN CHAPPLE

Breakfast of Champions Rise and

shine with easy chef-inspired recipes.

MAD GENIUS TIPS

Smoky Breakfast Pizzas

ACTIVE 45 MIN; TOTAL 55 MIN

SERVES 4

Chef Justin Bazdarich makes his Kind

Brother pizza at Speedy Romeo in Brook-

lyn extra decadent with a combination of

béchamel and smoked mozzarella. This

easy version also gets a kick from smoked

mozzarella, plus a drizzle of fresh basil oil

for a pop of freshness.

1 cup loosely packed fresh basil

leaves (about^1 / 2 oz.)

1 / 4 cup plus 2 Tbsp. extra-virgin olive

oil, plus more for greasing pans

1 small garlic clove, finely grated

Kosher salt, to taste

Black pepper, to taste

1 lb. fresh prepared pizza dough or

store-bought pizza dough, cut

evenly into 4 pieces, at room

temperature

All-purpose flour, for dusting

6 oz. smoked mozzarella cheese,

shredded (about 1^1 / 2 cups)

2 oz. pecorino Romano cheese,

grated (about^1 / 2 cup)

1 / 2 cup thinly sliced fresh mixed wild

mushrooms

Crushed red pepper, to taste

4 large eggs

1. Process basil, oil, and garlic in a food
   processor until smooth, about 25 sec-
   onds. Transfer to a small bowl; season
   with salt and black pepper to taste.


2. Preheat oven to 450°F with racks in
   upper third and lower third positions.
   Lightly grease 2 baking sheets with oil.
   Dust 1 dough piece with flour, and place
   on a lightly floured work surface; stretch
   into a 7-inch circle. Transfer to prepared
   pan. Repeat with remaining dough pieces.


3. Sprinkle dough circles evenly with moz-
   zarella, pecorino, and mushrooms, leav-
   ing a^1 / 2 -inch border for the crust. Sprinkle
   pizzas with salt, black pepper, and
   crushed red pepper to taste. Bake in pre-
   heated oven until crusts are puffed and
   starting to brown, 7 to 9 minutes.


4. Remove pizzas from oven. Using the
   back of a spoon, make a small well in cen-
   ter of each pizza. Crack 1 egg into each
   well. Return pizzas to oven, rotating pans
   between top and bottom racks from pre-
   vious bake. Bake at 450°F until egg whites
   are set but yolks are still runny, 5 to 7 min-
   utes. Serve with basil oil.
   WINE Lightly fruity Italian sparkling wine:
   NV La Marca Prosecco

Store-bought dough

makes these individual

breakfast pizzas speedy;

be sure to rotate the pans

after topping with the

eggs to ensure even

crispness.

photography by GREG DUPREE

FOOD STYLING: CHELSEA ZIMMER; PROP STYLING: CHRISTINE KEELY