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!
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.