A Dupont Circle pizzeria is offering a bold crossover of two New York City culinary favorites. 

Alfreda, which sits at the corner of P and Hopkins streets, features an imaginative menu with classics like white pizza and daring flavors like the brunch menu’s Bacon, Egg and Cheese pizza. World-renowned chef Russell Smith, who worked as the executive chef of the former upscale Penn Quarter restaurant The Source, opened Alfreda in March, paying tribute to his late grandmother with the restaurant’s name.

Alfreda is open from noon to 9 p.m., extending to 9:30 p.m. on Fridays and Saturdays. But if you want to try one of their three 12-inch brunch pizzas — steak and egg, smoked salmon, and of course, bacon, egg and cheese — make sure to go during their brunch hours: noon to 3 p.m. on Saturdays and Sundays. 

Besides pizza, the restaurant also offers salads and desserts, including a tiramisu our server raved about. To pair with your meal, Alfreda offers a wide selection of drinks for patrons of all ages, from cocktails to wine to juices. Monday through Friday from 4 to 6 p.m., Alfreda offers an $8 happy hour deal on an array of spritzes, including a limoncello and basil spritz and a nonalcoholic lychee spritz.

Upon arriving at the sun-filled corner restaurant, I walked past a wall of well-worn red brick with towering racks of wine bottles to a table by the windows. Bright vintage posters of flour bags hung on the walls, contrasting with the restaurant’s contemporary furniture. 

My friend and I kicked things off with the Euphoria Mocktail ($14), the only mocktail on the menu, and we watched our server prepare our drinks behind a blue-tiled bar. After our first sip, we concluded that the beverage resembled a refreshingly tart virgin mimosa with tropical twists of passion fruit, pineapple and citrus.

As a devoted fan of the namesake deli sandwich, I couldn’t resist the mysterious allure of the bacon, egg and cheese pizza ($24). It seemed like a bold twist on a classic sandwich that few would dare to experiment with.

The pizza came out piping hot within 20 minutes of ordering. As soon as the pie arrived at our table, I was hit with the smell of aged mozzarella and freshly cracked black pepper. 

Visually, the pie was a marvel. Chunks of bacon and two jammy sunny-side-up eggs sat nestled under a layer of parmesan and scallions. The artful scattering of toppings reminded me of paint splashed onto the canvas of a Jackson Pollock piece. Needless to say, our pie wasn’t intact for long. 

When I think of bacon egg and cheese, I imagine something rich and heavy, but this pizza was surprisingly light yet complex. The bacon was thick and smoky, flavors that would impress any meat lover. The eggs were gooey, perfect for crust-yolk dipping without making a mess. The cheese, a mix of aged and fresh mozzarella, was luscious without being overpowering. 

But the real star of the show was the crust. Judging by the flour posters adorning the walls, I could tell their crust was their pride and joy, and it didn’t disappoint. Thin and thick crust fans would agree that the crust’s exterior crunchiness and interior doughy warmth topped with a sourdough tang made this a solid crust. 

In total, this meal topped $60, including the 20 percent gratuity automatically added to the bill. It may not be a budget-friendly joint, but Alfreda’s innovative recipes make it the ultimate splurge for when you want pizza a little more special than your usual slice.