Breakfast Pizza (Version 2)

After making breakfast pizza before, I didn’t make it again for awhile. Until now. I had been super happy with my latest pizza dough and I found a recipe to make breakfast pizza a different way. So, I decided to try to combine the two. I made the dough one night and then woke up in the middle of the night (thanks, Chiplet) to find out the power was out in the house. In fact, most of our region was without power from a wind storm. So, I was left with dough that I couldn’t cook since our generator was not quite strong enough to risk using the oven. So, I contacted the pizza dough recipe creator on Twitter and he actually gave me the idea to try grilling the pizza. It was dry and not too cold out so I decided to give it a go. And of course it started raining as soon as I started grilling. And then it was so dark out that I couldn’t quite tell what I was doing. So, the first pizza was just so-so. Then a few days later I made a second pizza with the remaining dough and it actually turned out much better with the oven, so maybe a regular pizza would be fine on the grill but not this version? Who knows. Either way, this one was great.

As for our power?

It came on after 15 hours, right as I had finished making dinner. Of course.

For this pizza, the dough is made the same way as the recipe I shared. For the rest of it, you make a thick bechamel sauce.

Directions for Breakfast Pizza (Version 2)

  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 1 Tablespoon Dijon mustard
  • 2/3 cup milk
  • Salt
  • Pepper
  • Shredded cheese (any kind you want, really)
  • Chopped chives
  • Eggs

Melt the butter in a small saucepan. Whisk in the flour until combined, then gradually stir in the milk until it is smooth. Whisk in the Dijon and some salt and pepper. Then cook for another few minutes until the sauce thickens.

Allow the sauce to cool then use it on your pizza dough. Top the sauce with some cheese and more pepper. Crack the eggs and pour on top of the pizza, then top with some chives. Bake in the oven as described in the pizza dough recipe (500 degrees F for about 12-15 minutes, finishing on the stove if necessary).

Directions for Breakfast Pizza (Version 2) (without pictures)

  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 1 Tablespoon Dijon mustard
  • 2/3 cup milk
  • Salt
  • Pepper
  • Shredded cheese (any kind you want, really)
  • Chopped chives
  • Eggs

Melt the butter in a small saucepan. Whisk in the flour until combined, then gradually stir in the milk until it is smooth. Whisk in the Dijon and some salt and pepper. Then cook for another few minutes until the sauce thickens.

Allow the sauce to cool then use it on your pizza dough. Top the sauce with some cheese and more pepper. Crack the eggs and pour on top of the pizza, then top with some chives. Bake in the oven as described in the pizza dough recipe (500 degrees F for about 12-15 minutes, finishing on the stove if necessary).

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