Eggs Benedict Pizza

with Prosciutto, Eggs and a side of Hollandaise Sauce for dipping...

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 a little of the Hollandaise sauce over crust and top with bacon*, eggs, salt and pepper. Bake in a 400 degree oven for 8-12 minutes, or until edges are golden and the eggs or done to your liking.

*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!

Eggs Benedict Pizza (more instructional recipe if you need it)

4-6 slices Prosciutto or bacon

4 eggs 

1 cup butter 

3 egg yolks 

1 tablespoon heavy cream 

1 dash ground cayenne pepper 

1/2 teaspoon salt 

1 tablespoon lemon juice 

1 pizza dough

In a skillet over medium-high heat, fry the Prosciutto or bacon on each side until done but not completely browned. Set aside.

Meanwhile, 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.

Place pizza dough on a pizza pan. Cook for 8 minutes at 400 degrees. Remove from oven and drizzle with a little of the cream sauce. Top with prosciutto and carefully break eggs on top. Bake for another 6 minutes or until eggs reach desired doneness.

Not as runny as I like... but good!