Pizzette
Add this pizza to your brunch menu to satisfy every pizza lover’s brunch craving.
Ingredients
1 ea. Neapolitan dough
Drizzle, EVOO
9 oz. Bacio Sharp Provolone Blend
4 oz. crumbled nduja
3 oz., melted leeks
1 farm fresh egg
Post-baked Garnish
Chopped chives, to taste
Instructions
- Stretch dough to a 14” diameter.
- Drizzle EVOO over center of dough.
- Top with 9 oz. of Bacio Sharp Provolone Blend.
- Top with crumbled nduja and leeks.
- Crack egg in the middle of the pizza right before baking.
- Bake and enjoy!
