Is there really anything better than brunch? There’s nothing better than sleeping in and waking up just in time for a brunch date with a friend or significant other. But of course, homemade brunch is just as good. It’s where you get the chance to get creative and really have what your soul is truly craving, exactly the way you want it – the best comfort food for a lazy weekend.
If you follow food bloggers on Instagram, it’s likely you’ve come across Dutch baby pancakes. These are large puffed “pancakes” that are basically a cross between a crepe and a Yorkshire pudding. You’ve seen the classic sweet Dutch baby pancake topped with your typical berries, maple syrup and powdered sugar, but have you seen the pizza version?
Take your classic brunch favourites, like eggs, bacon and spinach and toss it onto a savoury Dutch baby pancake and you’ve got a delicious brunch pizza for your brunch babes. It does the job for both your pizza and breakfast cravings, and the best part? You can totally get away with eating this before noon.
Dutch Baby Brunch Pizza
For the fire-roasted tomato sauce
- 1 tbsp. olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- ¾ cup canned crushed fire-roasted tomatoes
- ¼ cup chicken stock
- 1 tsp. dried oregano
- ¼ tsp. cumin
For the Dutch baby pancake
- ½ cup all-purpose flour
- ½ tsp. salt
- ½ tsp. black pepper
- 2 large eggs
- ½ cup whole milk
- 2 tbsp. unsalted butter
For the topping
- 1 tbsp. olive oil
- 1-½ cups kale or spinach, roughly chopped
- 4-5 strips bacon
- ⅛ tsp. black pepper
- 3-4 large eggs
- 1-2 tsp. crushed red pepper flakes
- fresh basil, chopped
- Preheat oven to 425 degrees Fahrenheit
- Line a baking sheet with aluminum foil. Lay the bacon on your baking sheet and bake for 15 minutes, flipping halfway through until the bacon is crispy. Begin checking the bacon at the 10-minute mark to ensure it doesn't cook too quickly.
- Once the bacon is cooked, transfer to a plate lined with paper towel and allow to cool before chopping into bite-sized pieces. Set aside.
- Prepare your fire-roasted tomato sauce by heating 1 tbsp. olive oil in a frying pan over medium heat. Add onion and cook until translucent. Add minced garlic and cook for another minute.
- Add canned fire-roasted tomatoes and chicken stock to the pan. Bring to a simmer and cook for 7-10 minutes before stirring in oregano and cumin.
- Pour the tomato mixture into a blender and blend until smooth. Set aside and let cool while you prepare the pancake batter.
- Prepare the pancake batter by combining flour, ½ tsp. salt, 2 eggs, whole milk and ½ tsp. black pepper in a blender.
- Blend the mixture for 10 seconds, stopping to scrape down the sides before blending for another 10-15 seconds until incorporated. Set the batter aside for 15-20 minutes to allow liquid to absorb the flour.
- While the batter is resting, lightly sauté the kale or spinach in a pan with 1 tbsp. olive oil and black pepper ensuring it does not completely wilt as it will continue to wilt when baked in the oven. Turn off the heat and add a few chopped basil leaves. Set aside.
- Add 2 tbsp. butter to an oven-safe pan and transfer to the preheated oven. Let the butter completely melt and get a little foamy.
- Once the butter is melted, add your prepared pancake batter and swirl the pan until it is completely covered. Transfer the pan to the oven and bake the pancake for 15-18 minutes until the pancake is puffed and browned around the edges.
- Once the pancake is baked, remove from the oven. Spread ¼ cup of the tomato sauce onto the pancake and top with sautéed greens and bacon leaving 3-4 wells for the eggs.
- Crack eggs into the wells and return to the oven to bake for another 10 minutes until the egg whites have set and the yolks have thickened.
- Once baked, remove from the oven, garnish with crushed red pepper flakes, and a little more black pepper before serving.