Bruno’s Brunch Pizza


Bruno's Brunch Pizza
 
Author:
Recipe type: Pizza
Ingredients
  • Béchamel Sauce
  • 3 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • ¾ cup milk
  • ⅛ teaspoon salt
  • The Rest
  • 1 teaspoon unsalted butter
  • 3 large eggs, lightly beaten
  • One 12-inch pizza shell
  • Four 3-inch-diameter slices Canadian bacon
  • ½ pound mild cheddar cheese, shredded (about 1 cup)
Instructions
  1. Make the béchamel sauce following the steps in the base recipe.
  2. Set aside.
  3. In a small non-stick skillet, melt the butter over medium heat until it just starts to foam.
  4. Stir in the eggs and scramble just until the eggs are set.
  5. Set aside.
  6. Spread the béchamel sauce evenly over the pizza shell up to the border (leave about ¼ inch of border).
  7. Arrange the Canadian bacon slices evenly over the pizza.
  8. Spread the eggs evenly over the bacon.
  9. Sprinkle on the cheese.
  10. Bake.

 
Bruno's Brunch Pizza
 
Author:
Recipe type: pizza
Instructions
  1. Other Ideas
  2. Use either the béchamel sauce or the Mornay sauce to make a white pizza.
  3. Spread either sauce over a pizza shell.
  4. Top the sauce with grilled vegetables and bake.
  5. Also, fresh spinach that has been sautéed in garlic and olive oil (that would be the prep) work well on a pie featuring béchamel sauce. Make sure that the spinach is not too oily, though.
  6. Chop the spinach, then sprinkle it over the sauce.
  7. Finish the pizza off with a shower of grated Parmesan before sending it through the oven.
  8. Seafood, such as grilled or cooked shrimp, works fine with a béchamel sauce, since one of the offshoots of a béchamel is a sauce Nantua. By thinning out the basic béchamel sauce with clam juice, for example, you have a version of sauce Nantua. This approach gives the sauce and the overall goodness of the pizza a good kick in flavor.
  9. The flavor profile of the béchamel sauce can be increased by simmering chopped onion in lightly salted water for about 8 minutes.
  10. Drain.
  11. Saute the onion in butter.
  12. Now puree the onion/butter mixture.
  13. Then incorporate it into the béchamel sauce.
  14. This is a modified sauce soubise, and would work particularly well with a veggie pizza.

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