Name: The Emerald Butcher's Brunch Pizza
Cuisine: Italian
Ingredients: Dough: Use a 48-hour cold-fermented Neapolitan dough with 65% hydration to provide a sturdy yet airy structure capable of supporting the heavy toppings.; Sauce: Spread a chilled, high-quality basil pesto thinly over the dough; avoid over-applying to prevent the oils from making the crust soggy during the high-heat bake.; Pesto; Burrata; Italian Sausage; Canadian Bacon; Ground Beef; Salami; Red Onion; Yellow Onion; Habanero; Broccoli; Whole Garlic Cloves; Whole Cracked Egg

Ingredients

Sauce

Pesto

Cheese

Burrata

Protein

Italian SausageCanadian BaconGround BeefSalami

Toppings

Red OnionYellow OnionHabaneroBroccoliWhole Garlic Cloves

Finishes

Whole Cracked Egg

How to Make It

DoughUse a 48-hour cold-fermented Neapolitan dough with 65% hydration to provide a sturdy yet airy structure capable of supporting the heavy toppings.

SauceSpread a chilled, high-quality basil pesto thinly over the dough; avoid over-applying to prevent the oils from making the crust soggy during the high-heat bake.

1Pre-heat your oven with a pizza stone or steel at 500°F (260°C) for 60 minutes to ensure maximum heat retention.
2Briefly sauté the Italian sausage and ground beef in a skillet until browned, then drain the fat thoroughly before topping.
3Blanch the broccoli florets for 60 seconds in boiling water and dry them completely to ensure they crisp up rather than steam.
4Slice the red and yellow onions into thin rings and finely dice the habanero, removing seeds if you prefer moderate heat.
5Stretch your dough to 12 inches and apply the pesto, followed by a layer of salami and Canadian bacon.
6Distribute the pre-cooked sausage, beef, onions, habanero, broccoli, and whole garlic cloves evenly across the surface.
7Launch the pizza onto the stone and bake for 7 minutes until the crust starts to char and the garlic softens.
8Carefully pull the oven rack out and crack the whole egg directly into the center of the pizza.
9Bake for an additional 2-3 minutes until the egg white is opaque but the yolk is still liquid.
10Remove from the oven and immediately place the cold burrata ball in the center, slicing it open to allow the stracciatella to flow over the meats.

Chef's Tip

Place your whole garlic cloves in a small foil pouch with a teaspoon of olive oil and roast them at the back of the oven while it preheats; this ensures they are mellow and spreadable rather than crunchy.