Breakfast Pizza Recipe
Itlian bechamel + pancetta + italian sausage + scrambled egg + provolone + basil
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Ingredients
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Dough
Bechamel Sauce
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until frothy.
- 2
Mix Dough
In a large mixing bowl, combine all-purpose flour and salt. Add the frothy yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Bechamel Sauce Preparation
- 5
- 6
Add Flour
Whisk in the all-purpose flour and cook for 1-2 minutes to form a roux.
- 7
Add Milk
Slowly pour in the milk while continuously whisking to avoid lumps. Cook until the sauce thickens, about 5 minutes.
- 8
Season
Stir in nutmeg and salt. Remove from heat and set aside.
Topping Preparation
- 9
Cook Pancetta and Sausage
In a skillet over medium heat, cook pancetta until crispy. Remove and set aside. In the same skillet, cook Italian sausage until browned and crumbly. Drain excess fat.
- 10
- 11
Prepare Pizza
Preheat your oven to 220°C (425°F). Roll out the dough on a floured surface and transfer to a pizza stone or baking sheet. Spread the bechamel sauce over the dough.
- 12
Add Toppings
Top with cooked pancetta, sausage, scrambled eggs, and provolone cheese. Bake in the preheated oven for 15-20 minutes until the crust is golden and the cheese is bubbly.
- 13
Garnish
Once baked, remove from the oven and garnish with fresh basil leaves before slicing and serving.
