Baked pizza crust with all the makings of a proper breakfast on top. Seems like a pretty darn good reason to get out of bed to us.
About Joanne Chang
Joanne Chang is the chef and owner of Flour Bakery in Boston. A Harvard graduate with a degree in applied mathematics and economics, she left a career in management consulting to pursue culinary arts—to great success. Flour has been featured in Gourmet, Food & Wine, Bon Appetit, The New York Times, Condé Nast Traveler, Inc., and Boston Magazine and has received numerous Best of Boston awards. Chang has also appeared on the Food Network's Throwdown with Bobby Flay, in which her sticky buns proved victorious. She's the author of two cookbooks, Flour and Flour, Too.