Meals from the Mountain

Croque Madame Breakfast Pizza

recipe by tieghan gerard
photography by tieghan gerard

Croque Madame Breakfast Pizza

recipe by tieghan gerard
photography by tieghan gerard

I think a breakfast pizza makes so much sense. Call me crazy, but it has all the elements of any killer breakfast: bread, vegetables, maybe a meat, and cheese. Add eggs and you have a complete, well-rounded breakfast! Enter this croque madame pizza. It’s just like the classic sandwich, only on pizza dough. The eggs get cracked right on top, then baked. This is an easy dish to make for brunch, whether for guests or just for yourself. And don’t forget about that whole breakfast-for-dinner thing, either!

Ingredients
  • Extra-virgin olive oil, for greasing
  • 1 tablespoon salted butter
  • 1 tablespoon all-purpose flour, plus more for dusting
  • ½ cup milk
  • 1 tablespoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • ½ pound pizza dough
  • 1 cup shredded Gruyère cheese
  • ½ cup shredded fontina cheese
  • 3 ounces thinly sliced prosciutto or 3 crumbled cooked bacon slices
  • ¼ cup grated Parmesan cheese
  • 1 or 2 large eggs
  • 1 or 2 handfuls of baby spinach or arugula
  • Flaky sea salt
  • Crushed red pepper flakes
  • Chopped fresh chives


Print Recipe
  1. Preheat the oven to 450ºF. Grease a baking sheet with olive oil.
  2. In a small saucepan, melt the butter over medium heat. Add the flour and whisk for 1 minute. Slowly add the milk and mustard, whisking continuously. Bring to a simmer and season with kosher salt and black pepper. Cook for 1 to 2 minutes, then remove the pan from the heat.
  3. On a lightly floured surface, roll the dough out into a very thin 10- to 12-inch circle. Transfer the dough to the prepared baking sheet. Spread the cream sauce over the dough. Sprinkle evenly with the Gruyère and fontina. Add the prosciutto, leaving space for the eggs. Sprinkle with the Parmesan.
  4. Bake for 5 minutes, then remove from the oven and crack the eggs on top. Bake for 8 to 12 minutes more, or until the cheese is melted and gooey and the eggs are just set.
  5. Sprinkle the pizza with spinach, then add a pinch or two of flaky sea salt, black pepper, red pepper flakes, and some chives. Serve right away.

    6. MAKES ONE 10- TO 12-INCH PIZZA

Half Baked Harvest

Reprinted from Half Baked Harvest Cookbook. Copyright © 2017 by Tieghan Gerard. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

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Posted in August 2018 on May 11, 2018