Recipe Series: The Savory by Federalist Public House

Ever wonder how to make a bomb ass breakfast pizza? Here is a step-by-step process by one of our local favorites.

The Federalist Public House at the Midtown Farmer’s Market. Photo by Mike Diamond.

Nothing says “good morning” like a slice of bomb ass breakfast pizza. And in Sacrmento, The Federalist Public House has been known to have that “bomb sh*t”. We caught up with them at the Midtown Farmers Market to learn how to make what they’ve coined “The Savory” breakfast pizza.

The Savory

Serves: 2–3

Prep Time: 20–30 Minutes

Photo by Mike Diamond


2 oz. each Jack Fontina and Fresh Mozzarella Cheese

2 oz. Russet Potatoes

2 oz. Smoked Pancetta

2 oz. Cremini Mushrooms

2 oz. Hollandaise Sauce

1/2 cup Fresh Arugula

2 oz. Sriracha Aiolo

1 Per Person Scrambled Eggs

Photo by Mike Diamond


Preheat oven 550 for home oven,
 700–900 for wood fired minimum 1hr prior
 to baking so stones/deck reaches optimum temp.

Make your favorite pizza dough recipe (15–20mins) portion into 8oz balls and let proof at room temp for 2 hrs (if baking today). Dough can be refrigerat- ed for up to 48 hours if your brunch is a couple of days out. DON’T FORGET TO PROOF!

Stretch dough into a 10"-12" skin on a well floured countertop or butcher block

Place toppings evenly starting with the cheese, Hollandaise, egg, potatoes, mushrooms
 then smoked pancetta.
 Bake for 12–16 minutes at 550, 90–120 seconds at 700–900 degrees

When done baking top with fresh arugula and drizzle with aioli.
 Kick it up a notch with a splash of fresh lemon juice.

Slice and serve.

You can catch local chefs as part of the the Chef Demo Series every First Saturday at the Midtown Farmers Market on 20th street between J street and L street. 8am-1pm. Raine or shine.
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