Description
This breakfast pizza combines a delightful white sauce with baked eggs, topped with cheese and bacon for a delicious morning treat.
Ingredients
Scale
- 1 portion overnight thin crust pizza dough (approx 225 grams)
- 1/2 tablespoon semolina flour
- 14 grams unsalted butter (1 tablespoon)
- 14 grams all-purpose flour (1 1/2 tablespoons)
- 120 grams whole milk (1/2 cup)
- 20 grams finely grated parmesan cheese (1/4 cup)
- 1/81/2 teaspoon salt
- 1/81/2 teaspoon black pepper
- 1 pinch freshly grated nutmeg
- 3 strips bacon
- 6–8 fingerling potatoes (sliced on a diagonal 1/8 inch thin)
- 21/2 teaspoons olive oil
- 1/41/2 teaspoon salt
- 1/81/2 teaspoon freshly cracked black pepper
- 100 grams low-moisture mozzarella cheese, freshly grated (1/2–3/4 cup)
- 1–2 eggs
- 1 scallion (thinly sliced)
Instructions
- Make the White Sauce: Start by melting 14 grams of unsalted butter in a saucepan until it is bubbly and fragrant. Then, whisk in 14 grams of all-purpose flour until it forms a paste. Pour in 120 grams of whole milk and stir until the sauce thickens and smoothly coats the back of a spoon. Keep whisking until it is nice and creamy without lumps.
- Preheat Your Oven: Preheat your oven to a nice high temperature, around 450 degrees F. You will know it is ready when it is emitting warmth. Preheating is essential for achieving a crispy crust.
- Create the Pizza Base: Roll out your gluten-free pizza dough on a floured surface until it is nice and thin. It should feel soft but not too sticky. Transfer it onto a pizza peel dusted with semolina flour to prevent sticking.
- Spread the White Sauce: Spoon the creamy white sauce onto your rolled-out dough, spreading it evenly with a spatula. Ensure you cover the surface well but do not overdo it to avoid a soggy base.
- Add the Toppings: Sprinkle 100 grams of low-moisture mozzarella cheese evenly over the sauce and add any other toppings you prefer.
- Crack in the Eggs: Carefully crack the eggs directly onto the pizza, spacing them out nicely. For better control, crack the eggs into a bowl first, then place them gently to avoid eggshells.
- Bake the Pizza: Slide your pizza into the hot oven and let it bake until the crust turns golden brown and the eggs are just set. Keep an eye on it, as baking too long may cause the eggs to overcook.
- Cool & Slice Up: Once baked, take the pizza out and let it cool for a few minutes. Resist slicing immediately, as the cheese needs a moment to firm up.
Notes
- Storage Tips: Wrap any leftover slices of breakfast pizza well in aluminum foil or plastic wrap and store them in the fridge for about 1-2 days. Reheat in a dry skillet or on a foil-lined baking sheet in the oven at 350 degrees F for 10-15 minutes.
- Expert Tips: If the dough feels tough when stretching, let it rest for about 10 minutes before attempting again. To achieve crispy potatoes, cook them in the bacon fat until golden brown before adding them to the pizza for baking. If the crust is browning too quickly, lower the oven temperature by 25 degrees F and extend the baking time slightly.
- Reheating Instructions: Reheat leftover pizza in a dry skillet or on a foil-lined baking sheet in the oven at 350 degrees F for 10-15 minutes until heated through.
- Serving Suggestions: Serve with fresh arugula salad or pair with a bright citrus juice. Top with extra fresh herbs for added flavor.
- Recipe Variations: Add spinach for extra greens or swap bacon for sausage for a different flavor. Use a mix of cheeses like cheddar and gouda for variety.
- Ingredient Notes: Choose high-quality cheese for better flavor. If all-purpose flour is not available, consider using a gluten-free flour blend. Ensure the mozzarella is low-moisture to prevent a soggy pizza.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg