Pizza is just one of those things that I have a hard time saying NO to… I don’t mind experimenting from the norms to try new blends, I mean how bad could a pizza be? I came upon this recipe for a breakfast pizza and I just had to share it! The blend of these ingredients just seem to be made for each other – can’t wait to hear what you think of the Madame Breakfast Pizza.
Croque Madame Breakfast Pizza
- Extra-virgin olive oil, for greasing
- 1 tablespoon salted butter
- 1 tablespoon all-purpose flour, plus more for dusting
- ½ cup milk
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper
- ½ pound pizza dough, store-bought or homemade
- 1 cup shredded Gruyère cheese
- ½ cup shredded fontina cheese
- 3 ounces thinly sliced prosciutto or 3 crumbled cooked bacon slices
- ¼ cup grated Parmesan cheese
- 1 or 2 large eggs
- 1 or 2 handfuls of baby spinach or arugula
- Flaky sea salt
- Crushed red pepper flakes
- Chopped fresh chives
- Preheat the oven to 450ºF. Grease a baking sheet with olive oil.
- In a small saucepan, melt the butter over medium heat. Add the flour and whisk for 1 minute. Slowly add the milk and mustard, whisking continuously. Bring to a simmer and season with kosher salt and black pepper. Cook for 1 to 2 minutes, then remove the pan from the heat.
- On a lightly floured surface, roll the dough out into a very thin 10- to 12-inch circle. Transfer the dough to the prepared baking sheet. Spread the cream sauce over the dough. Sprinkle evenly with the Gruyère and fontina. Add the prosciutto, leaving space for the eggs. Sprinkle with the Parmesan.
- Bake for 5 minutes, then remove from the oven and crack the eggs on top. Bake for 8 to 12 minutes more, or until the cheese is melted and gooey and the eggs are just set.
- Sprinkle the pizza with spinach, then add a pinch or two of flaky sea salt, black pepper, red pepper flakes, and some chives. Serve right away.