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!
Egg and Parmesan Bechamel Pizza

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


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


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