On the one hand, I apparently adore the taste of yeast, and homemade pizza only takes about an hour.
On the other hand, I don’t have a rolling pin in my apartment, so my pizza looks like a finger painting, and it’s a lot smaller than expected.
You’re probably going to want to drop by Budget Bytes for lots of awesome photographs, a video on kneading dough and topping suggestions.
Eggs Florentine Breakfast Pizza
Serves: 4 slices
(more if you own a rolling pin…)
Prep Time: 15 minutes
Cook Time: 15 minutes
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup whole milk
⅛ teaspoon garlic powder
¼ teaspoon salt
½ batch Thin and Crispy Pizza Crust
¼ lb. frozen spinach, thawed (about 1 to 1.5 cups)
1 cup shredded mozzarella
Freshly cracked pepper
Make or buy a pre-made pizza dough. See Moncel’s Thin and Crispy Pizza Crust above.
Adjust your oven rack to the highest level. Preheat the oven to 500 F.
To make the white sauce, combine the butter and flour in a small sauce pot. Heat the butter and flour over medium-low heat, while whisking, until it begins to simmer. Simmer and whisk the mixture for about one minute.
Whisk the milk into the butter and flour mixture. Allow it to come up to a simmer again, whisking often. When it reaches a simmer, it will thicken. Turn off the heat and whisk in the garlic and salt. Set the sauce aside to cool (it will thicken further as it cools).
Prepare a 12-inch pizza pan (or baking tin) with non-stick spray and/or cornmeal. Stretch the pizza dough out to cover the surface of the pizza pan. Pour the white sauce over the surface and spread it out with the back of a spoon. Bake the crust with the sauce for 5 minutes.
Squeeze any excess moisture out of the spinach, then sprinkle the spinach over the surface of the par-baked pizza crust and sauce, followed by half of the mozzarella. Crack the four eggs onto the pizza, equally spaced around the surface. Add a small amount of freshly cracked pepper, then top the remainder of the mozzarella.
Bake the pizza for 10-12 minutes, or until the cheese and crust are golden brown and the eggs are mostly set. Allow the pizza to cool for five minutes before slicing (the eggs will continue to firm up after it comes out of the oven).