Asparagus Eggs Benedict Pizza
Asparagus Eggs Benedict Pizza. Because is there anything better than breakfast for dinner?! Especially when it’s on top of a crispy crust pizza?! The classic Canadian bacon, the roasted asparagus, the gooey mozzarella, the drippy egg…all drizzled with creamy hollandaise sauce and sprinkled with fresh chives and cracked black pepper. It’s so good and it’s perfect to celebrate the last Friday of January !! Cheers !!
When there’s a snowstorm and you’re stuck inside on a Friday, Pizza Friday is pretty much the only way be snowed in. There’s nothing not to love about a casual pizza night getting cozy with sweatpants and a cocktail. And tonight we’re celebrating with a breakfast pizza.
This crispy crust, super cheesy pizza is an eggs Benedict inspired recipe. All the delicious things you love about eggs Benedict, but now just imagine them on a crispy crust pizza instead of an English muffin. You can also totally get creative with this. We added asparagus to our eggs Benedict style pizza, but honestly the possibilities are endless.
So you’ve got the mozzarella loaded on a crispy crust, topped with Canadian bacon and asparagus, finished with the perfectly drippy eggs, and drizzled with loads of hollandaise sauce. Sprinkle with fresh chives and black pepper….you guys….this one is ADDICTING.
Happy Friday pizza night everyone !! While I am not super thrilled about this snowstorm…I am loving the fact that it’s the last weekend in January. So I am bringing back my favorite summer cocktail tonight, rum and orange juice, to celebrate the end of my least favorite month of the year !! Cheers!!
Ingredients
1 pizza dough; homemade or store-bought
1 bunch asparagus; chopped
2 tablespoons olive oil
salt and pepper
4 ounces shredded mozzarella
3 1/2 ounces sliced Canadian bacon; chopped
3 large eggs
1 tablespoons fresh chopped chives
For the Hollandaise
3 egg yolks
4 ounces butter
2 teaspoons lemon juice
1/4 teaspoon cayenne
salt
Directions:
On a baking sheet lined with parchment paper, add the asparagus. Drizzle with olive oil and sprinkle with salt and pepper. Transfer to a 400 degree oven and roast for about 15 - 20 minutes.
Spread the dough out on an oiled grill pan using your fingertips. Using a fork, pierce holes throughout. Heat the grill to medium heat and place the pizza pan on the grill. Cook approximately 3 - 4 minutes until crust is browned. Flip over and remove from grill. Spread the mozzarella, roasted asparagus, and Canadian bacon evenly over top. Crack the eggs over the pizza. Place back on the grill for another 3 - 5 minutes until the other side of the crust is crispy.
Make the hollandaise sauce. In a small saucepan, melt the butter. Remove from heat. Add the lemon juice to the egg yolks. Using an immersion blender, puree until smooth. While the immersion blender is still on, slowly add the butter. The sauce should become thick. Blend in the cayenne and salt.
Serve pizza drizzled with hollandaise and sprinkled with chives and black pepper.
