Croque Madame Breakfast Pizza
1
10- to 12-inch pizza
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Course
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Ingredients
Directions
Ingredients
Extra-virgin olive oil, for greasing
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1 tbsp
salted butter
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1 tbsp
all-purpose flour, plus more for dusting
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½ c
milk
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1 tbsp
Dijon mustard
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Kosher salt and freshly ground black pepper
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½ lb
pizza dough, store-bought or homemade
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1 c
shredded Gruyère cheese
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½ c
shredded fontina cheese
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3 oz
thinly sliced prosciutto or 3 crumbled cooked bacon slices
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¼ c
grated Parmesan cheese
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1-2 lg
eggs
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1-2
handfuls of baby spinach or arugula
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Flaky sea salt
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Crushed red pepper flakes
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Chopped fresh chives
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Blogger Tieghan Gerard brings out the best of comfort food cooking inspired by her humble mountain home in Half Baked Harvest Cookbook.

I think a breakfast pizza makes so much sense. Call me crazy, but it has all the elements of any killer breakfast: bread, vegetables, maybe a meat, and cheese. Add eggs and you have a complete, well-rounded breakfast! Enter this croque madame pizza. It’s just like the classic sandwich, only on pizza dough. The eggs get cracked right on top, then baked. This is an easy dish to make for brunch, whether for guests or just for yourself. And don’t forget about that whole breakfast-for-dinner thing, either!

Directions

  1. Preheat the oven to 450ºF. Grease a baking sheet with olive oil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Reprinted with permission from Half Baked Harvest cookbook, copyright © 2017 by Tieghan Gerard, published by Clarkson Potter, an imprint of Penguin Random House LLC.

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