Adapted from Food and Wine, this breakfast pizza is super decadent thanks to a generous serving of smoked mozzarella and basil oil. Topped with wild mushrooms and a runny egg, it’ll hold you over all day.
1 cup basil leaves
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for greasing pans
1 garlic clove, finely grated
Salt, to taste
Black pepper, to taste
1 pound store-bought pizza dough, cut into 4 pieces, at room temperature
Flour, for dusting
6 ounces smoked mozzarella cheese, shredded (about 1 1/2 cups)
2 ounces Parmesan cheese, grated (about 1/2 cup)
1 cup thinly sliced mixed wild mushrooms
Crushed red pepper, to taste
1. Process basil, oil, and garlic in a food processor until smooth. Transfer to a small bowl; season with salt and black pepper to taste.
2. Preheat oven to 450F degrees 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 mozzarella, Parmesan, and mushrooms, leaving a 1/2-inch border for the crust. Sprinkle pizzas with salt, black pepper, and crushed red pepper to taste. Bake in preheated oven until crusts are puffed and starting to brown, about 9 minutes.
4. Remove pizzas from oven. Using the back of a spoon, make a small well in center of each pizza. Crack 1 egg into each well. Return pizzas to oven, rotating pans between top and bottom racks from previous bake. Bake until egg whites are set but yolks are still runny, about 6 or 7 minutes. Drizzle with basil oil.