Breakfast Pizza with Dijon Mustard Sauce doesn’t necessarily have to be served for breakfast but given the ingredients it certainly could be. Using Dijon mustard under the meat, greens and cheese gives this pizza a unique but somehow not strange flavor.
Breakfast Pizza with Dijon Mustard Sauce
(Mark Kelly, 2016)
Makes (4) 12-inch-diameter pizzas
2 lbs. pizza dough divided into 4 equal pieces
8 Tbsp Dijon mustard, divided
1 lb coarsely grated Romano and mozzarella, divided
1 lb thinly sliced ham or prosciutto cut into 1/2-inch-wide strips
Bunch of greens (such as, spinach leaves, flat leaf parsley, sage, and or basil leaves)
Dozen large fresh eggs
Extra-virgin olive oil
Preheat oven and baking stone or steel for 475F convection baking.
Working in 4 batches, spread an even layer of mustard over a dough that has been rolled out to 12-inches in diameter. Top with a quarter of the ham strips, add a quarter of the greens, top with a quarter of the grated cheese. Brush the rim of the pizza dough with oil. Crack three eggs near the middle of the pizza. Bake for about 10 – 12 minutes until the crust is golden brown and the egg whites are set. Serve warm.