Fall-Inspired Brunch Pizza
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Recipe Intro From alexawhatsfordinner
We're elevating the pizza for breakfast game! This delicious pie is our fall-inspired brunch pizza. We start with our ultimate, versatile pizza dough made with Colavita Premium Selection Extra Virgin Olive Oil.
The dough can be shaped into any variety of pie, but here we are using it to make a classic round pie. The pie gets a beautiful golden color, thanks to the Colavita Premium Selection Extra Virgin Olive Oil. Once the dough is shaped and baked, it is topped with Ricotta cheese, roasted butternut squash, Prosciutto slices, lovely jammy eggs, freshly shaved Parmesan cheese and red pepper flakes. Feel free to have fun and get creative with this pizza recipe -- there's plenty of room for experimentation on the toppings.
Be sure to check out the amazing line of products from Colavita which are all crafted to help you cook, eat, enjoy and repeat!
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Recipe Card
For the pizza
ingredients
- 1/2 batch homemade olive oil pizza dough, recipe below
- 3 tablespoons Colavita Premium Extra Virgin Olive Oil, divided
- 1/2 tablespoon salt
- 1/2 tablespoon black pepper
- 2 cups cubed butternut squash
- 1 cup Ricotta cheese
- 4 ounces sliced Prosciutto
- 5 eggs
- shaved Parmesan cheese, to taste
- red pepper flakes, to taste
For the pizza
Method
Step 1
Preheat oven to 400˚F. Place butternut squash onto a rimmed baking sheet and drizzle with 2 tablespoons Colavita Premium Selection Extra Virgin Olive Oil, then season with salt and pepper. Roast in the oven for about 30 minutes, until the squash is cooked through and tender.
Step 2
Meanwhile, to use the homemade olive oil pizza dough recipe, first allow it to proof for about 1.5-2 hours at room temperature until the dough is fully relaxed. Once relaxed, it’s time to stretch out the dough into your pie shape. The goal is to have an even thickness in the middle with a thicker rim (crust). Start by gently poking your fingers about 1/2 inch from the edge of the dough ball to begin forming your crust. Once you’ve stretched it to be about 5 inches in diameter, carefully slip your hand under the dough and begin stretching the dough with the back of your hands and knuckles. Stretch outward and rotate the dough so it’s an even thickness throughout. You should get to about a 10-12 diameter round pizza.
Step 3
Increase oven temperature to 500˚F and place a large heavy-duty baking pan upside down into the oven during your preheat so the pan also warms up as the oven does. You will be using the back of the pan to cook the pizza.
Step 4
Drizzle remaining Colavita Premium Selection Extra Virgin Olive Oil over the top of your prepared dough. When your oven and upside down baking sheet are fully preheated, carefully put your pizza dough on the back of the baking sheet. Bake the dough for about 8-10 minutes, until it is nice and golden.
Step 5
Remove the dough from the oven, add on your pre-roasted butternut squash and 5 eggs spread out among the pizza. Put back into the oven for about 10 minutes until egg whites are set, but yolks are runny. (Tip: If you want to avoid the eggs spreading out too far, put your raw eggs through a strainer to remove some of the loose outer egg whites.)
Step 6
When eggs are ready, remove the pizza from the oven and top with ribbons of prosciutto, shaved parmesan and red pepper flakes. Slice your pizza up and enjoy!
For the homemade olive oil pizza dough
ingredients
- 2 teaspoons sugar
- 1/2 teaspoon active dry yeast
- 2 tablespoons Colavita Premium Selection Extra Virgin Olive Oil
- 4 cups bread flour
- 1 tablespoon fine sea salt
For the homemade olive oil pizza dough
Step 1
Using a stand mixer fitted with a dough hook, or by hand in a large bowl, mix 1 1/2 cups room temperature water, sugar, and yeast until sugar is dissolved. Then, add Colavita Premium Selection Extra Virgin Olive Oil. Gradually incorporate the flour into the water mixture until a shaggy mass forms. Let rest at room temperature for 30-40 minutes.
Step 2
When the rest time is up, add salt and mix or knead until the salt is fully incorporated. If kneading by hand, this will take about 8-10 minutes, if using a stand mixer, this should take 2-3 minutes. The dough should be slightly tacky. Cover and place in the fridge for 24 hours.
Step 3
After the 24 hour ferment, dump the dough onto a well floured surface. Shape the dough into a smooth, round ball by grabbing the ends of the dough mass and pulling them into the middle. Rotate a quarter and repeat this process. Once the bottom becomes smooth, flip the dough over and cut it in half to make 2 separate dough balls.