Food mash-ups are nothing new. (Ramen burgers, sushi burritos—you get it.) But few are as crowd-pleasing as brunch pizza, now appearing in restaurants from coast to coast.
Dallasites start their weekends with an eggs Florentine pizza at Pie Tap. In Santa Monica, CA, Milo & Olive serves up a sausage-and-tater version. And Philly folk can feast on the croque madame pie at Cinder, with Gruyère, prosciutto, and fried egg. At NYC’s Circa Brewing Co., chef Luke Bruckert offers pizza versions of a.m. faves, like bagels and lox (with trout instead of salmon) and eggs Benedict (ham ’n’ hollandaise; above).
“Brunch only happens once a week for most people,” says Bruckert. “So we wanted to give diners something familiar—but fun.”