Pizza for breakfast might sound like a flashback to college days, but this is no cold cafeteria pizza. Loaded with fresh ingredients and an egg baked right on top, it’s got all the components of a hearty morning meal.
Makes one 10- to 12-inch pizza
- 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.
Reprinted from Half Baked Harvest Cookbook. Copyright © 2017 by Tieghan Gerard. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
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