Brunch Pizza with Ricotta, Runny Eggs, and Chili Oil

Why You’ll Love This Recipe

• Brunch meets pizza: bubbly crust, creamy ricotta, and runny-yolk eggs in every bite.
• Choose-your-own-adventure topping: smoky bacon or garlicky spinach.
• Weekday-easy with store-bought dough, weekend-special with optional overnight homemade dough.
• Finishes with a glossy chili oil drizzle for gentle heat and color.

Grocery List

• Produce: 3 garlic cloves; 5 oz (140 g) baby spinach (if using); fresh chives or basil (optional)
• Dairy: Whole-milk ricotta; low-moisture mozzarella; Parmesan (optional)
• Pantry: 1 lb (450 g) pizza dough; olive oil; chili oil; kosher salt; black pepper; semolina or cornmeal (optional); 4 strips bacon (if using)

Full Ingredients

Pizza & Toppings

• 1 lb (450 g) pizza dough, room temperature
• 1 tbsp extra-virgin olive oil, plus 1 tsp for brushing
• 1 tbsp semolina or cornmeal (optional, for dusting)
• 3/4 cup (180 g) whole-milk ricotta
• 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper
• 1 1/2 cups (170 g) low-moisture mozzarella, shredded
• 2 tbsp (12 g) finely grated Parmesan (optional)
• 3 garlic cloves, very thinly shaved
• 4 strips bacon, cut into 1/2-inch pieces OR 5 oz (140 g) baby spinach
• 3–4 large eggs
• 1–2 tbsp chili oil, to finish
• 2 tbsp chopped fresh chives or torn basil (optional)
• Flaky sea salt, for finishing (optional)

Optional: No‑Knead Bubbly Dough (Overnight, makes 1 pizza)

• 325 g (about 2 2/3 cups) bread flour
• 245 g (1 cup + 1 tbsp) cool water
• 9 g (1 1/2 tsp) fine sea salt
• 1/4 tsp instant yeast
• 1 tbsp olive oil (for the bowl)

Step-by-Step Instructions

Step 1: Preheat and prep the pan

Place a rack in the top third of your oven and heat to 500°F (260°C). Lightly oil a 10×14-inch rimmed sheet pan with 1 tbsp olive oil (or line with parchment and brush the parchment). If your dough has been refrigerated, pull it out 45–60 minutes ahead so it relaxes and stretches easily.

Step 2: Make the ricotta mixture and shave the garlic

In a small bowl, mix ricotta with 1 tsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper until smooth. Using a sharp knife or mandoline, shave the garlic cloves as thinly as possible so they sweeten in the oven without burning.

Step 3: Cook bacon or wilt spinach

For bacon: Cook the chopped bacon in a skillet over medium heat until just beginning to crisp but still flexible, 5–6 minutes. Drain on paper towels. For spinach: Heat 1 tsp olive oil in a skillet over medium, add spinach and a pinch of salt, and cook, tossing, just until wilted, 1–2 minutes. Transfer to a sieve and press out excess moisture.

Step 4: Stretch the dough

Dust the pan lightly with semolina or cornmeal (optional). Place the dough in the center, turn to coat with a little oil, and gently press and stretch it to fill a 10×14-inch rectangle. If it springs back, let it rest for 5 minutes, then continue. Dimple the surface all over with your fingertips to encourage a bubbly, airy crumb. Brush the top with 1 tsp olive oil.

Step 5: Assemble the pizza (no eggs yet)

Dollop the ricotta evenly over the dough. Sprinkle on the mozzarella and Parmesan (if using). Scatter the bacon or spinach evenly. Tuck the shaved garlic across the top so pieces sit on cheese rather than directly on the dough (this helps prevent scorching).

Step 6: Bake, then add eggs

Bake the pizza for 7–8 minutes, until the crust is puffed and just starting to color and the cheese is melted. Pull the pan out. Using a spoon, make 3–4 shallow wells in the toppings and crack an egg into each well. Return to the oven and bake 3–5 minutes more, until whites are set and yolks are still runny (look for a slight jiggle when you shimmy the pan).

Step 7: Finish and serve

Transfer the pizza to a cutting board. Drizzle 1–2 tbsp chili oil over the top, letting it kiss the yolks and track into the ricotta and crust. Sprinkle with chives or basil and a pinch of flaky salt if you like. Rest 2 minutes for cleaner slices, then cut into 8 pieces and serve immediately.

Pro Tips

• Room-temp dough stretches without tearing and bakes up lighter and bubblier.
• Add the eggs late so yolks stay rich and runny; pull the pizza slightly underdone because it continues cooking on the pan.
• Shave garlic paper-thin and nestle it onto cheese to prevent burning.
• For extra lift: proof stretched dough in the pan 10 minutes before topping and baking.
• Stone/steel option: Preheat a pizza stone/steel for 45 minutes at 500°F (260°C). Build on parchment and slide on; base bakes ~6–7 minutes, eggs ~1–2 minutes.

Variations

• Green brunch: Skip bacon, use spinach plus 1/3 cup crumbled feta and a squeeze of lemon after baking.
• Maple bacon heat: Brush crust edge with 1 tsp maple syrup before baking; finish with chili oil and cracked black pepper.
• Mushroom and thyme: Sauté 6 oz sliced mushrooms with thyme until browned; use in place of bacon/spinach.

Storage & Make-Ahead

Leftovers keep 2 days refrigerated. Reheat on a sheet pan at 425°F (220°C) for 6–8 minutes or in a covered nonstick skillet over medium-low heat for 4–6 minutes until hot. Cook bacon or wilt spinach up to 3 days ahead (store covered, chilled). Optional no-knead dough: mix the night before, cold ferment 12–48 hours, then bring to room temp before stretching.

Nutrition (per serving)

Approx. 680 calories; 32 g protein; 66 g carbohydrates; 30 g fat; 9 g saturated fat; 2 g fiber; 1,200 mg sodium. Values will vary based on bacon vs. spinach and exact products used.