Mini Brunch Pizzas
>
Mini Brunch Pizzas
Mini Brunch Pizzas

This pizza pairs wild mushrooms and crispy pancetta with and fontina cheese, then topped with a baked egg, chives, and truffle oil. Delicious!

Servings: 12 servings (1 serving = 1 pizza)
Crust
INGREDIENT
WEIGHT
MEASURE
Topping
INGREDIENT
WEIGHT
MEASURE
Fontina cheese, grated
1 lb
4 cups
Pancetta, small diced, cooked
3.50 oz
3/4 cup
Wild mushrooms, sauteed
7 oz
2 1/4 cups
Eggs, large
1 lb 8.00 oz
12 each
Finishing
INGREDIENT
WEIGHT
MEASURE
Chives, fresh, sliced
1 oz
1/4 cup
Truffle oil
1 Tbsp
Crust
  1. Thaw pie dough rounds, covered, at room temperature 15-30 minutes until flexible or refrigerated overnight.
  2. Remove paper and place on parchment-lined sheet pans with glazed side up; bake as directed below and allow to cool.
BAKE:
TEMP
TIME
Convection Oven*
325°F
13-17 minutes
Standard Oven
350°F
15-19 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 7 minutes of baking.
Topping
  1. Spread out 1/3 cup Fontina cheese onto cooled crust; sprinkle on 1 Tbsp pancetta and 1/4 cup mushrooms.
  2. Crack egg into center and bake as directed below until egg is cooked thoroughly.
BAKE:
TEMP
TIME
Convection Oven
325°F
7-10 minutes
Standard Oven
350°F
12-18 minutes
Finishing
  1. Top with 1 tsp chives and 1/4 tsp drizzle of truffle oil; serve warm.
 
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 pizza
% Daily Value
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.
No nutrition information available for this recipe

Reviews

+−

Related Recipes

Related Content