Grilled Breakfast Pizza with Bacon, Béchamel, Eggs, and Jalapeños Recipe
Exclusive from The Daily Meal
Eater just noted breakfast pizza as a hot new trend. Not so sure how new the trend is, but hot? For sure. Pretty easy to make too, especially if you cheat a little and stop by one of your favorite pizza places to pick up a round of uncooked dough. They'll usually sell it to you for anywhere from three to five dollars. Then the breakfast toppings are up to you. Bacon, mandoline-sliced potatoes that you've crisped in the oven, sausage, cheese, blueberries, jam, you name it. This one is with béchamel, bacon, jalapeño, and the ultimate breakfast ingredient: eggs.
Make your béchamel sauce. Then turn on the grill while you stretch out your pizza dough to the desired shape. If you don't have a grill, but you have a griddle, you can use that, just make sure it's really hot before putting the dough down. Moisten a paper towel with oil and oil the grill where you will be placing the pizza.
Par-cook bacon however you like to do so (I throw it in the microwave for 2 minutes wrapped in paper towels). Lay the dough out on the grill. Remove when grill marks form. Spread the béchamel evenly over the grilled surface, scatter cheese, bacon, and jalapeños. Crack eggs open in strategic locations to better distribute the runny yolk when you cut into the pizza later.
Oil the grill again with a paper towel. Replace pizza and cover with a sheet tray, or a sizzle platter if you're worried about them cooking through (you can also fry your egg separately and then add it to the pizza). Grill for about 8 minutes then serve.