Comfort foods to get your day started right.
*Chef's Note* You can prepare most of this the night before to make the prep much easier. Make your cheese sauce the night before, pre-cook your bacon and eggs if you like.
Heat the oven. Arrange a rack in the middle of the oven and heat to 375°F. Coat a baking sheet with cooking spray.
Melt the butter in a small saucepan over medium-high heat. Add the flour and cook, stirring, until the butter-flour mixture loses its sheen, about 1 minute. Whisk in 1 cup of the milk and bring to a boil, whisking occasionally, until thickened, 3 to 4 minutes. Remove from the heat and whisk in 1/2 cup of the cheddar cheese and 1/4 teaspoon of the salt. Set aside to cool slightly while you make the rest of the toppings.
Cook Bacon in a pan using usual methods or place on a wire rack in a foil lined baking sheet for 20-25 mins (keep and eye on it, it will burn if you don't watch).
Remove from heat transfer to paper towels or brown paper bag to drain.
While the Bacon cooks, whisk together the eggs, remaining 1/4 cup of milk, and remaining 1/4 teaspoon salt in a medium bowl.
Scramble the eggs until almost cooked through but still moist, 3 to 4 minutes. Remove the pan from the heat.
Roll and dock the pizza dough. Roll or stretch the pizza dough out into a 12-inch round. Transfer the dough to the baking sheet. Use the tines of a fork to "dock" (poke holes in) the pizza dough, working from the middle out to within 1 inch of the edge. This will prevent the dough from getting soggy from the steaming cheese sauce.
Sauce the pizza. Spread on the cheese sauce in a thin, even layer as you would pizza sauce. You might not use all the cheese sauce.
Top the pizza. Sprinkle the bacon onto the cheese sauce, followed by the scrambled eggs Sprinkle the pizza with the mozzarella cheese, and remaining 1/4 cup of cheddar cheese,
Bake for 20 to 25 minutes. Bake until the cheese is melted and and the crust is golden-brown, 20 to 25 minutes.
Cool and slice. Let the pizza cool for 10 minutes; this gives the cheese sauce time to set and prevent it from oozing out. Transfer to a cutting board, slice, and serve.
Ingredients
Directions
Heat the oven. Arrange a rack in the middle of the oven and heat to 375°F. Coat a baking sheet with cooking spray.
Melt the butter in a small saucepan over medium-high heat. Add the flour and cook, stirring, until the butter-flour mixture loses its sheen, about 1 minute. Whisk in 1 cup of the milk and bring to a boil, whisking occasionally, until thickened, 3 to 4 minutes. Remove from the heat and whisk in 1/2 cup of the cheddar cheese and 1/4 teaspoon of the salt. Set aside to cool slightly while you make the rest of the toppings.
Cook Bacon in a pan using usual methods or place on a wire rack in a foil lined baking sheet for 20-25 mins (keep and eye on it, it will burn if you don't watch).
Remove from heat transfer to paper towels or brown paper bag to drain.
While the Bacon cooks, whisk together the eggs, remaining 1/4 cup of milk, and remaining 1/4 teaspoon salt in a medium bowl.
Scramble the eggs until almost cooked through but still moist, 3 to 4 minutes. Remove the pan from the heat.
Roll and dock the pizza dough. Roll or stretch the pizza dough out into a 12-inch round. Transfer the dough to the baking sheet. Use the tines of a fork to "dock" (poke holes in) the pizza dough, working from the middle out to within 1 inch of the edge. This will prevent the dough from getting soggy from the steaming cheese sauce.
Sauce the pizza. Spread on the cheese sauce in a thin, even layer as you would pizza sauce. You might not use all the cheese sauce.
Top the pizza. Sprinkle the bacon onto the cheese sauce, followed by the scrambled eggs Sprinkle the pizza with the mozzarella cheese, and remaining 1/4 cup of cheddar cheese,
Bake for 20 to 25 minutes. Bake until the cheese is melted and and the crust is golden-brown, 20 to 25 minutes.
Cool and slice. Let the pizza cool for 10 minutes; this gives the cheese sauce time to set and prevent it from oozing out. Transfer to a cutting board, slice, and serve.