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Pizza for breakfast? It’s officially a thing—and we don’t mean that leftover slice you have hiding in your refrigerator. New York City–based chef Jenny Dorsey’s mini cauliflower-crust pizzas are brunch-ready, thanks to the addition of sunny-side-up eggs and homemade spicy garlic honey.
About that honey: It’s so simple to whip up, you might want to make a double (or triple) batch. You know, for future breakfast pizzas…and avocado toasts…and fried-chicken sammies and—you get the point.
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