Add this pizza to your brunch menu to satisfy every pizza lover’s brunch craving.
1 ea. Neapolitan dough
9 oz. Bacio Sharp Provolone Blend
4 oz. crumbled nduja
3 oz., melted leeks
1 farm fresh egg
Chopped chives, to taste
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!
Create a little nest in the middle of the pizza for the egg. It will keep if from spilling out over the entire dough.