Description
- An incredible Burrata Breakfast Pizza featuring a golden crust, rich marinara, savory Italian sausage, and perfectly set eggs, crowned with creamy burrata. The ultimate brunch delight!
Ingredients
Scale
- 1 1/8 cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt Toppings:
- 2 tablespoons olive oil
- 1 cup marinara or pizza sauce
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 2 balls burrata cheese
- 1/2 pound sweet Italian sausage, browned
- 3 to 4 large eggs
- 2 scallions, thinly sliced
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 1 tablespoon snipped fresh chives
Instructions
- Make the Dough: In a large bowl, combine warm water, yeast, honey, and olive oil. Let sit for about 10 minutes until foamy. Stir in 2 1/2 cups flour and salt until a sticky dough forms. Turn onto a floured surface and knead in the remaining 1/2 cup flour. Form into a ball, place in a greased bowl, and cover with a towel. Let rise in a warm place for 1 to 1 1/2 hours.
- Shape the Dough: Punch down the risen dough and roll it into your desired shape (long oval works great). Place on a baking sheet lined with parchment paper. Let rest, covered, for 10 more minutes.
- Preheat Oven: Preheat your oven to 425°F (or 475°F if using a pizza stone).
- Assemble the Pizza: Brush the dough with olive oil. Spread the marinara evenly, then top with minced garlic and red pepper flakes. Tear the burrata and scatter over the pizza. Add the cooked sausage and scallions. Carefully crack the eggs over the top, finding small “pockets” between toppings to hold them in place.
- Bake: Bake for 20 to 25 minutes (or 15 to 20 minutes on a stone) until the crust is golden and eggs are set to your liking.
- Finish & Serve: Top with chopped herbs and chives. Serve immediately, sliced and warm.
Notes
- Dough Rising: Ensure your yeast is active (foamy after 10 min) and let dough rise in a warm, draft-free place for best results.
- Burrata Placement: Scatter burrata in smaller pieces, leaving space for eggs. Its creamy interior will spread beautifully when melted.
- Egg Doneness: Watch eggs closely during baking. For runny yolks, check around 15-20 minutes. For firmer yolks, bake longer.
- Sausage Prep: Brown the Italian sausage thoroughly and drain excess fat before adding to the pizza to avoid greasiness.
- Herb Freshness: Add fresh herbs (scallions, cilantro, parsley, chives) after baking for best flavor and vibrant color.
- Prep Time: 25-30 minutes
- dough rising: 1 hour 40 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking, Dough Making, Assembling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of full pizza
- Calories: ~515 kcal
- Sugar: ~4.8 g
- Sodium: ~820 mg
- Fat: ~28 g
- Saturated Fat: ~11.5 g
- Unsaturated Fat: ~16.5 g
- Trans Fat: ~0.2 g
- Carbohydrates: ~44 g
- Fiber: ~2.4 g
- Protein: ~24 g
- Cholesterol: ~145 mg
Keywords: Breakfast Pizza, Burrata Pizza, Egg Pizza, Sausage Pizza, Brunch Pizza, Homemade Pizza, Savory Pizza, Italian Breakfast, Easy Pizza Recipe, Pizza Dough