Breakfast for dinner sounded good. So did pizza. And a nice Bechamel sauce… Put them all together and you have Egg and Parmesan Bechamel Pizza. So good!
PIZZA DOUGH (or you can buy ready-made):
1 cup warm water (100-110 degrees)
1 tbsp active dry yeast
1 tsp sugar
1 cup water
1-1/2 tsp sea salt
2 tbsp olive oil
3 cups all-purpose flour
PARMESAN BECHAMEL SAUCE:
4 tbsp butter
3 tbsp all-purpose flour
1-1/2 cups milk
1/2 cup grated or shaved Parmesan cheese
1/4 tsp sea salt
1/4 tsp ground black pepper
PIZZA:
1 tbsp butter
1 tbsp olive oil
1 small red onion, sliced thin
6 eggs
1 tbsp chopped parsley
1) In large bowl, gently stir yeast and sugar into warm water and let sit 5-10 minutes until yeast foams; stir in salt and olive oil; stir in flour, one cup at a time; with clean hands, knead dough 5 minutes (adding extra water or flour if necessary so dough isn’t dry or sticky); form into a ball; place dough in lightly oiled bowl, cover with plastic wrap and let rise in a warm place 45-60 minutes until dough doubles in size
2) Preheat oven to 425 degrees; lightly oil pizza pan/baking sheet
3) In medium-sized saucepan, melt butter over medium heat; and flour and whisk constantly 2-3 minutes; gradually add milk to butter-flour mixture and bring to a light boil; when mixture thickens, remove from heat, stir in Parmesan cheese, salt, and pepper and set aside
4) PIZZA: In medium-sized skillet over medium heat, melt butter in olive oil; add onion and cook 7-8 minutes until onions soften
5) Meanwhile, roll out pizza dough to about 1/2″ thickness and place on greased pizza pan/baking sheet; put in oven on second rack up from bottom and bake 6-7 minutes until lightly golden; remove from oven and spread Bechamel sauce over crust; scatter onions over sauce and carefully crack eggs over pizza (not too near edges); bake in oven 5 minutes; increase heat to broil and, keeping a close eye on pizza, broil until egg whites and yolks set to desired doneness; remove from oven, scatter parsley over top, and serve
Servings: 4
