I was inspired by the Eggs Benedict special at American Flatbread last saturday to make my own version of the pie: Bacon and Eggs Benedict. The recipe should appear in the Green Mountain section of the Burlington Free Press tomorrow, but sometimes they bump me, so just in case:
(Bacon and) Eggs Benedict Pizza
Serves 4 – 6
This hollandaise recipe is adapted from the Food Network Kitchens online.
Hollandaise Ingredients:
One large egg yolk
One large clove garlic, minced
A drop of Tabasco
1 tsp Lemon Juice, freshly squeezed
½ stick Butter (4 Tbs.)
Directions:
In a bowl, combine garlic, egg yolk, lemon juice, and Tabasco. Place butter in a heat-proof dish and microwave until melted and very hot (about 30 seconds).
While whisking egg mixture, drizzle butter in slowly. The hollandaise is complete when it has thickened, is light in color, and foamy. Cover to keep warm while making pie.
Pizza Ingredients:
One pound prepared dough, enough to make two 8 – 10 inch pies.
6 - 8 Slices Bacon
6 – 8 Asparagus Stalks, blanched in the microwave, sliced
4 ounces Grated Sharp Cheese, such as Tomme Collins from Boucher Farm, or parmesan
1- 1 1/2 cups Shredded Mozzarella
A handful of Cherry Tomatoes (about 8), sliced in half
½ cup Red Sauce
3 – 6 Medium Eggs, depending on your preference
Preheat oven to 425f
Prepare bacon, roughly chop and set aside. Remove excess fat from pan and add tomatoes, cut side down. Fry until caramelized.
Compose one large pie or two smaller ones with the above toppings. Crack eggs over the pizza and drizzle with hollandaise.
Bake at 425f for 15 – 20 minutes. The pie will be bubbly and the whites nearly firm – they will cook further while the pie cools.
I made two versions, one with red sauce and our Tomme Collins (above and below).
You will notice there is no salt in the recipe, between the hollandaise and the bacon that's already covered.
Check out that bottom crust - pretty good for a wheatless dough. I forgave it for being the texture of Play-Doh in the prep stage.
The second pie was Maplebrook's mozzarella and last season's pesto.
Dan liked them both, but my favorite was the one made with our cheese, it was more garlicky having a greater share of hollandaise on it.
