Eggs Benedict Breakfast Pizza

This may be my new favourite breakfast pizza.

Margarita, you’ll always have my pizza heart, but this one is a zinger.

But sometimes when brunch time rolls around, you want to be able to eat pizza without shame. To boldly breakfast, where few have breakfast’d before. This is perfect for a crowd, and they won’t know what hit em.

A note about the almightily Baking Steel. Seriously guys, I can’t recommend this enough. It’s an amazing product, run by fantastic people – and most importantly, yields the best pizza dough I’ve ever made. Crispy bottom crust / perfectly soft centre. So. Freaking. Great. Get one. Ok. Thanks.

Go brunch like a boss, friends.

Eggs Benedict Breakfast Pizza

Makes 2 x 12inch pizzas

Your fav pizza dough base (enough for 2 x 12inch pies)

2 tablespoons butter, melted

1 teaspoon oregano

1 clove of garlic, finely grated

6 to 8 eggs

8 slices of prosciutto

12 asparagus spears, woody ends removed

3 cups old cheddar

1 cup arugula (or greens that you have on hand).

Hollandaise sauce

4 egg yolks

1 tablespoon fresh squeezed lemon juice

1/2 cup unsalted butter, melted

1/4 teaspoon cayenne

Pinch of salt

Preheat your oven with a baking (or pizza) stone to 550 degrees. Heat a large saucepan filled 1 inch of the way with water over medium. You want the water to be warm, and almost simmering.

Make your hollandaise. Whisk your egg yolks & lemon juice together in a bowl until the mixture is thickened, and doubled in size. Place the bowl over the saucepan of water. While constantly whisking, slowly add butter (in 1 teaspoon increments), until it has thickened, and doubled again in size. Whisk in your cayenne & salt. Remove the saucepan from heat, but keep the bowl on top of it so your hollandaise keeps warm.

Heat a large saucepan of water, 3/4 full, over medium. Again, not quite a simmer.

Roll your dough out into 2 12 inch pies. Combine your melted butter, oregano, and garlic in a small bowl. Spoon 1 tablespoon over each of the pizza bases. Top each pizzas with 6 asparagus spears, 4 slices of prosciutto, and 1 1/2 cups grated old cheddar. Drizzle about a tablespoon of olive oil on top of each pizza. Working in batches, cook each pizza about 6-7 minutes, and the crust is nice and crispy.

While the pizza is cooking, poach your eggs (you’ll need to work in batches).

Top each pizza with 3 or 4 eggs, and a couple teaspoons of hollandaise per egg.

Serve immediately.