Who said you can't have pizza for breakfast?
This Eggs Benedict Pizza is a fun twist on classic Eggs Benny, but just as perfect for a supremely tasty weekend breakfast or brunch. This savory brunch pizza starts with a base of creamy mozzarella cheese topped with Canadian bacon, fresh asparagus, and eggs. After baking, everything is topped with a drizzle of rich and creamy lemon hollandaise and a sprinkle of fresh chives, black pepper, and flaky sea salt.
How to make a simple hollandaise
I prefer to use an immersion blender (stick blender) rather than a traditional upright blender for hollandaise, simply because there's less risk of wasting a bunch of hollandaise like you often do at the bottom of a traditional upright blender. However, if you don't have an immersion blender, you can use an upright blender instead.
- In a tall sturdy jar (I like these weck jars) or deep mixing bowl, add egg yolks and reserve to the side to take some of the chill off while you melt the butter.
- In a small saucepan over medium heat, melt butter until foamy then remove from heat.
- Add lemon juice to the egg yolks. Using an immersion blender, blend briefly until combined.
- While the immersion blender is on, begin slowly adding the melted butter to the egg mixture in a thin stream of droplets while you blend. The sauce will begin to thicken quickly if you've taken care to pour the butter in slowly. Discard the milk solids at the bottom of the pan as they can prevent your hollandaise from emulsifying properly.
- Once emulsified and thick, blend in the cayenne pepper and a pinch of Kosher salt to taste.
WHAT ABOUT THE PIZZA CRUST?
I prefer to use this Easy Same-Day Pizza Dough recipe to make this Eggs Benedict Pizza, but if you have a preferred pizza crust recipe of your own or want to grab some pre-made dough from the store, feel free to use those as well.
WHAT TEMPERATURE IS BEST TO BAKE PIZZA AT?
Your aim is a perfectly golden crust and nicely caramelized toppings, so the hotter the better. Many professional pizzerias keep their ovens heated to 800 degrees F or higher, but most home ovens only reach temperatures between 500-550 degrees F so this recipe is created with those constraints in mind. I bake my pizzas at 500 degrees F / 260 degrees C and get wonderful results. If your oven tops out at 450 degrees F / 232 degrees C, I have tested that temp many times over as well and it works well, though you’ll want to plan on a few extra minutes in the oven, especially if your pie is piled high with toppings.
REHEATING PIZZA LEFTOVERS
It would be cliche if I made a joke about leftovers and pizza right now, so we’ll just skip that and assume you didn’t eat the entire pie for a moment. My two favorite methods for reheating pizza so it retains its crisp crust while remelting the cheese is in the oven or in a cast-iron pan on top of the stove.
Oven method: Bake on a sheet pan at 350 F / 175 C for 10 minutes or until pizza has reached your desired level of warmth and crispness.
Stovetop method: Set pizza in a cast-iron pan over medium-low heat. Allow to cook until the crust has reached your desired level of crispness. If the cheese isn’t melted enough for your taste you can add a few drops of water to the pan (away from the pizza) and cover the pan for a minute or two to allow the steam to melt the cheese further.
WHAT TOOLS DO I NEED TO MAKE THIS RECIPE?
- A baking sheet
- Parchment paper
- A kitchen scale or measuring cups (for less precise measurements)
- Measuring spoons
- A small saucepan
- A tall sturdy jar (I like these weck jars) or deep mixing bowl
- An immersion blender - OR - a traditional blender
- A cutting board
- A chef’s knife
- A rolling pin (only if you prefer an evenly thick pie) otherwise your hands are your best tool
- A spoon (just a regular flatware spoon will work)
- A pizza wheel
Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
LOOKING FOR MORE PIZZA INSPIRATION?
Love this Eggs Benedict Pizza recipe? Here are some additional favorites for your next pizza night:
- Canadian Bacon, Pineapple, and Sauerkraut Pizza
- White Pizza with Pumpkin, Bacon, Kale, and Gouda
- Pizza Quattro Stagioni
- Truffled Potato Pizza with Ricotta and Taleggio
- Pizza Puttanesca
- Spinach Artichoke Pizza
Check out all of my pizza recipes here!
Eggs Benedict Pizza
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 1 large pizza 1x
- Category: Mains, Pizza
- Method: Oven / Stovetop
- Cuisine: American
Description
This Eggs Benedict Pizza is a savory brunch pizza topped with Canadian bacon, fresh asparagus, eggs, and creamy lemon hollandaise.
Ingredients
For the pizza:
- ½ recipe Easy Same-Day Pizza Dough
- 1 tbsp olive oil - OR - garlic-infused olive oil
- 6 oz (about 1 ½ cups) shredded mozzarella cheese
- 3 ½ oz sliced Canadian bacon
- 100g (about 7-8 talks) asparagus, chopped
- 5 large eggs (you can adjust this number depending on your preference)
- 1 tbsp fresh chives, chopped
- cracked black pepper, as desired
- ½ tsp flaked sea salt, plus more as desired
For the hollandaise:
- 3 large egg yolks
- 4 oz (1 stick) unsalted butter
- 2 tsp lemon juice
- ⅛ tsp cayenne pepper
- a pinch of Kosher salt
Instructions
For the pizza:
- Preheat your oven temperature to 500 degrees F / 260 degrees C and set a baker’s half sheet to the side.
- Shape your dough. If you prefer a classic pie-shape with a thicker crust compared to the center of your dough, I suggest hand-stretching your dough. If you prefer your pizza to be an even thickness, I suggest rolling your dough out with a rolling pin.
- If you are hand-stretching your dough:
- I like to rub a small amount of olive oil into my hands first; this allows me to shape the dough easier without it ripping accidentally from friction.
- Press the dough down with the palm of your hand into a disk shape, then use your fingertips to gently press down on the dough disk, further flattening it.
- To further extend the dough, I prefer to press one palm on top of one side of the dough and with the other hand lift the alternative side of the dough and gently work the dough outward, pulling very gently with the tips of my oiled fingers (like a very discrete “come hither” motion) to slowly stretch the dough out. Rotate slightly and repeat until the dough is shaped and stretched to your liking. If you find that the dough starts to snap back or is beginning to tear, allow the dough to relax for a minute or two before proceeding again. Transfer your stretched dough to a sheet of parchment paper.
- If you are using a rolling pin:
- I prefer to place my dough between two sheets of parchment paper to avoid the dough sticking to my rolling pin, but if you prefer you can also sprinkle a bit of flour over the dough ball as well as wiping some over your rolling pin by hand to prevent sticking instead. Once the dough has been rolled to your preferred size and shape, peel the top layer of parchment paper off (if using). The bottom layer that the dough is resting on can be utilized for your baking sheet. If you find that the dough starts to snap back or is beginning to tear, allow the dough to relax for a minute or two before proceeding again.
- If you are hand-stretching your dough:
- Transfer your shaped dough to the reserved baking sheet.
- Brush olive oil onto the pizza dough lightly and evenly. This can be done with a pastry brush or the back of a spoon. Then sprinkle the mozzarella cheese over the top of the dough.
- Top the pizza with the Canadian bacon and asparagus, arranging evenly across the dough as desired.
- Par-bake for 7-8 minutes or until the pizza crust is just starting to get a little bit of color on it but is still pale, then remove the pizza from the oven.
- Crack the eggs apart from each other across the top of the pizza. Return the pizza to the oven and bake for an additional 6-8 minutes or until the egg whites are cooked through, the egg yolks are softly set and jammy, and the pizza crust is golden. Remove from the oven and drizzle the pizza with hollandaise, then sprinkle with the chives, a few cracks of black pepper, and a sprinkle of flaked sea salt. Slice into pieces and serve warm.
For the hollandaise:
- In a tall sturdy jar or deep mixing bowl, add egg yolks and reserve to the side to take some of the chill off while you melt the butter.
- In a small saucepan over medium heat, melt butter until foamy then remove from heat.
- Add lemon juice to the egg yolks. Using an immersion blender (You can alternatively use a traditional blender to make this hollandaise if you do not have an immersion blender), blend briefly until combined.
- While the immersion blender is on, begin slowly adding the melted butter to the egg mixture in a thin stream of droplets while you blend. The sauce will begin to thicken quickly if you've taken care to pour the butter in slowly. Discard the milk solids at the bottom of the pan as they can prevent your hollandaise from emulsifying properly.
- Once emulsified and thick, blend in the cayenne pepper and a pinch of Kosher salt to taste.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutrition
- Serving Size: ¼th of the pizza
- Calories: 785
- Sugar: 4 g
- Sodium: 1199 mg
- Fat: 49 g
- Saturated Fat: 25 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 484 mg
Leave a Reply