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a hand grabbing a slice of Eggs Benedict Pizza off of a baking tray

Eggs Benedict Pizza

  • Author: Whip & Wander
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 38 minutes
  • Yield: 1 large pizza 1x
  • Category: Pizza, Mains
  • Method: Oven / Stovetop
  • Cuisine: American


This Eggs Benedict Pizza is a savory brunch pizza topped with Canadian bacon, fresh asparagus, eggs, and creamy lemon hollandaise.



For the pizza:

  • 1/2 recipe Easy Same-Day Pizza Dough
  • 1 tbsp olive oil - OR - garlic-infused olive oil
  • 6 oz (about 1 1/2 cups) shredded mozzarella cheese
  • 3 1/2 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
  • 1/2 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
  • 1/8 tsp cayenne pepper
  • a pinch of Kosher salt


For the pizza:

  1. Preheat your oven temperature to 500 degrees F / 260 degrees C and set a baker’s half sheet to the side.
  2. 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:
      1. 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.
      2. 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.
      3. 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:
      1. 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.
  3. Transfer your shaped dough to the reserved baking sheet.
  4. 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.
  5. Top the pizza with the Canadian bacon and asparagus, arranging evenly across the dough as desired.
  6. 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.
  7. 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:

  1. 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.
  2. In a small saucepan over medium heat, melt butter until foamy then remove from heat.
  3. 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.
  4. 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.
  5. Once emulsified and thick, blend in the cayenne pepper and a pinch of Kosher salt to taste.


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.


  • Serving Size: 1/4th 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

Keywords: Eggs Benedict, Pizza, Hollandaise, Canadian Bacon, Asparagus