Breakfast Pizza

1 head garlic
Olive oil
8 tablespoons unsalted butter, divided
1 small yellow onion, julienned
6-8 ounces store-bought pizza dough
Olive oil spray
3 slices speck
3 cherry tomatoes, halved
3 ounces burrata cheese, cut into 1-inch pieces
1/2 cup shredded Parmesan cheese
1 egg
Salt and freshly ground pepper
3 cups arugula
5 basil leaves, roughly chopped

  1. Preheat the oven to 450 F. Cut the garlic head in half, crosswise, and place on foil. Drizzle each half with the olive oil, seal the foil into a packet and place it in oven for 30 minutes.

  2. In a small bowl, add 6 tablespoons of the butter to warm to room temperature.

  3. Add the 2 tablespoon of butter into a small pan. Add the onions and cook for 30 minutes until caramelized, stirring often.

  4. Once the garlic is done and still warm, squeeze the garlic pulp from both halves into the butter. Mix together.

  5. On a floured surface, roll out the pizza dough to an 8-inch round. Place the round onto the back of a quarter sheet tray sprayed with olive oil. Brush some of the garlic butter onto the dough and bake the dough for 6 to 7 minutes. Remove the dough and brush on some more butter.

  6. Add the speck, cherry tomatoes, caramelized onions, burrata and Parmesan. Create a well in the center and crack an egg. Bake the pizza for 11 to 12 minutes until the egg is set. The egg whites will jiggle a little when you pull it out from the oven, but will firm up after a couple of minutes.

  7. Sprinkle the egg with salt and freshly ground pepper. Garnish the pizza with arugula and basil.

Al Rocker
Today Show

burrata is a great cheese - just a bit hard to find - I love burrata it’s so rich and creamy and if you have never bitten into a curd of it you are really missing out!

the curd is a small ball of fresh mozzarella and it is filled (love that pouch of goodness) with a soft, stringy curd and fresh cream - sorta buttery flavored in a way

it’s not the type of cheese you can store in the fridge for long - you need to eat it right away - and that don’t bother me none!!

I hope you get to try it - I would love to hear if you liked it!

Yes I looked it up and it is Mozzarella kicked up a notch. I was wondering where I could find it so it appears I should make it myself.

The Difference Between Mozzarella and Burrata

Fresh mozzarella cheese is a semi-soft Italian cheese made from cow or water buffalo milk.

Burrata cheese takes the mozzarella one step further — it’s mozzarella that’s formed into a pouch and then filled with soft, stringy curd and cream.

I don’t think you can make it - mozzarella isn’t that easy and this is a lot tougher to make - the stracciatella can be quite tricky to make and deal with and it doesn’t last very long - and the process to make burrata the way it should feel and taste is not easy - and after all that work you need to eat it right away - you need to use panna and you will need a machine for that alone - you have to know the feel of the curds or it won’t turn out right - I won’t even attempt it and I love to make cheese