Food Recipes Dinner Pizza & Calzones Smoky Breakfast Pizzas 4.8 (4) 4 Reviews Chef Justin Bazdarich makes his Kind Brother pizza at Speedy Romeo in Brooklyn extra decadent with a combination of béchamel and smoked mozzarella. This easy version also gets a kick from smoked mozzarella, plus a drizzle of fresh basil oil for a pop of freshness. By Justin Chapple Justin Chapple Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Active Time: 45 mins Total Time: 55 mins Servings: 4 Cook Mode (Keep screen awake) Ingredients 1 cup loosely packed fresh basil leaves (about ½ ounce) ¼ cup plus 2 tablespoons extra-virgin olive oil, plus more for greasing pans 1 small garlic clove, finely grated Kosher salt, to taste Black pepper, to taste 1 pound fresh prepared pizza dough or store-bought pizza dough, cut evenly into 4 pieces, at room temperature All-purpose flour, for dusting 6 ounces smoked mozzarella cheese, shredded (about 1 1/2 cups) 2 ounces pecorino Romano cheese, grated (about 1/2 cup) ½ cup thinly sliced fresh mixed wild mushrooms Crushed red pepper, to taste 4 large eggs Directions Process basil, oil, and garlic in a food processor until smooth, about 25 seconds. Transfer to a small bowl; season with salt and black pepper to taste. Preheat oven to 450°F with racks in upper third and lower third positions. Lightly grease 2 baking sheets with oil. Dust 1 dough piece with flour, and place on a lightly floured work surface; stretch into a 7-inch circle. Transfer to prepared pan. Repeat with remaining dough pieces. Sprinkle dough circles evenly with mozzarella, pecorino, and mushrooms, leaving a 1/2-inch border for the crust. Sprinkle pizzas with salt, black pepper, and crushed red pepper to taste. Bake in preheated oven until crusts are puffed and starting to brown, 7 to 9 minutes. Remove pizzas from oven. Using the back of a spoon, make a small well in center of each pizza. Crack 1 egg into each well. Return pizzas to oven, rotating pans between top and bottom racks from previous bake. Bake at 450°F until egg whites are set but yolks are still runny, 5 to 7 minutes. Serve with basil oil. Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Originally appeared: February 2021 Rate It Print