Breakfast Pizza by
Chefs John Stewart and Duskie Estes of Zazu Restaurant & Farm and Bovolo
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Breakfast Pizza
Chefs John Stewart and Duskie Estes of Zazu Restaurant & Farm and Bovolo – Santa Rosa, CA
and Healdsburg, CA
Adapted by
April 2009
Yield: 6 6-inch by 8-inch Pizzas


For the Pizza Dough:
1 pint water, lukewarm (72 to 75°F)
1½ teaspoons active dry yeast
7 to 8 cups unbleached flour, plus more as needed
1½ teaspoons kosher salt
Olive Oil

For the Pizza Sauce:
1 28-ounce can peeled tomatoes
2 cloves garlic, chopped
½ teaspoon chili flakes
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped fresh flat leaf parsley
Kosher salt
2 tablespoons quality extra virgin olive oil

To Assemble and Serve:
1 medium red onion, thinly sliced
6 farm-fresh eggs
Parmesan cheese
Quality extra virgin olive oil


For the Pizza Dough:
Combine a ¼ cup of the water and yeast in a mixing bowl; stir until the yeast is dissolved. In another bowl, mix the flour and salt. Add a cup of the flour mixture to the yeast mixture and stir. Add the remaining water along with the remaining flour mixture one cup at a time, mixing until smooth after each addition. Once all of the ingredients are incorporated, knead the dough, adding more flour as necessary to form a soft but not wet dough. Knead until smooth, at least 5 minutes.

Divide the dough into 6 pieces and roll into balls. Place the dough balls several inches apart on a floured baking sheet, brush with the olive oil and cover with plastic wrap. Allow the dough to rise in a warm place until it has doubled its size, about 2½ to 3 hours.

For the Pizza Sauce:
Crush the tomatoes by hand or in a food processor, depending upon how chunky you wish the sauce to be. Combine all of the ingredients in a bowl, adding the olive oil last.

To Assemble and Serve:
Place a pizza stone in the oven and preheat to 550°F or as high as your oven will go for at least 30 minutes.

Roll-out or toss the dough balls until they are 8 to 10 inches in diameter. Place the dough on a floured pizza peel and spread on 3 ounces sauce; sprinkle with onion slices and place the dough on the stone for 2 minutes. Crack one egg into the center of each pizza and bake for 3 to 5 minutes, or until the white is set but the yolk is still runny. Sprinkle with the parmesan and drizzle with the extra virgin olive oil. Cut each pizza into 3-inch by 3-inch squares, leaving the egg whole in the center for dipping.