Skip to Content
  • Prep
  • Total
  • Servings

Provolone and Ricotta Brunch Pizza

Featured Ingredients


This brunch pizza inspiration is served up Canadian-style. First, coat the dough with whisked egg. Sprinkle shredded Provolone cheese on top for a soft, stretchy, creamy base, then add back bacon, sliced mushrooms, and cooked crumbled bacon. Top the pizza with dollops of Ricotta cheese for a burst of delicious freshness, drizzle with pizza sauce, then bake. Add some basil chiffonade right before serving. For an extra-cheesy slice, experiment with a blend of Pecorino Romano, Pizza Mozzarella, and Provolone cheeses: they’re the perfect blend of zesty, stretchy, and creamy!

Chef Chris Beall

As is the case with most pizzas, this recipe inspiration is a great option for takeout. You can either serve it as an individual pizza by making a 10” crust, or make a larger crust and sell it by the slice for a grab-and-go option.


Eggs Benedict Burger with Fior di Latte

Friulano, Mascarpone, Parmesan & Chorizo Bake

Egg, Ricotta & Asiago Breakfast Casserole