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.
Prep Time: 20–30 Minutes
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
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.