Pizza Benedict!

Finally, I've gotten my computer to work with me... not against me! Try this Southern Twist on Pizza and Eggs Benedict! Make sure you leave some extra sauce in a saucer to use as dip for the pizza :-)

Thin Pizza Crust Recipe

.25 oz. pkt. active dry yeast

1/4 tsp. granulated sugar
3/4 cup 110 degree water
1 3/4 cups all-purpose flour
1/2 tsp. salt

Dissolve yeast and sugar in water; allow to rest for 8 minutes.

In a separate bowl, combine flour and salt.

Pour yeast mixture over flour mixture and mix well with a heavy spoon.

Turn dough onto a floured surface and knead for 2 minutes.

Place dough on a lightly greased pizza pan and stretch dough to edges.

For the Hollandaise Sauce:

1 cup butter

3 egg yolks 

1 tablespoon heavy cream 

1 dash ground cayenne pepper 

1/2 teaspoon salt 

1 tablespoon lemon juice 

Melt the butter until bubbly in a small pan. Remove from heat before butter browns.

In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.

To assemble the pizza:

Spread Hollandaise sauce over crust and top with bacon*, eggs, salt and pepper. Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.

*Pan fry the bacon until done but limp... this way your pizza is not swimming in grease and the bacon takes on a little crunch!