"White" Breakfast Pizza
Breakfast pizza with garlic olive oil base, riccotta cheese, prosciutto, and arugula w/ bechamel sauce as conceived with help of ChatGPT.
Ingredients
60
4 servings
9999 cals
-
1 serving Pizza dough or crust
-
1/4 c Olive oil
-
2 tbsp Shallot, minced
-
1 tbsp Garlic, minced
-
2 tsp Crushed Red Pepper
-
1 tbsp Italian Seasoning
-
1/4 tsp Salt
-
3/4 c Ricotta cheese
-
2 c Mozzarella cheese, shredded
-
1/2 c Parmesan, shredded
-
2 c Arugula, fresh
-
2-3 oz Prosciutto
Directions
-
Preheat oven to 500°F (260°C) with pizza stone/steel inside if using.
-
Prepare the dough on parchment or peel.
Mix olive oil, minced garlic, minced shallot, italian seasoning, sea salt, and crushed red pepper. -
Assemble base: Brush dough with garlic olive oil. Add dollops of ricotta evenly spaced. Sprinkle mozzarella (leaving space for egg if cracking it raw). Bake for 5–6 minutes, or until the crust is puffed and beginning to brown.
-
If using sunny-side-up eggs (pan-cooked): Cook eggs separately, then gently transfer to the pizza right after baking.
-
Add prosciutto either in the last 1–2 minutes of baking (for slight crisp), or after baking (for silky texture).
-
Toss arugula in oil, lemon, balsamic, salt & pepper. Add to the pizza after baking for freshness Or toss it on during the last 1–2 minutes for a gentle wilt.
-
Finish with béchamel drizzle if using (warm, thin enough to drizzle), or a balsamic glaze swirl. Optional chili flakes or shaved parmesan.
Notes
4/16/2025 -
Toss the arugula lightly in:
~1 tsp olive oil
~½ tsp lemon juice
~½ tsp balsamic vinegar
Pinch of salt & pepper
After the pizza is 90% done, open the oven and quickly scatter the dressed arugula on top.
Return to oven for ~1–2 minutes:
Just enough time to wilt it slightly.
The arugula will mellow and blend beautifully into the cheese and egg layer.
~1 tsp olive oil
~½ tsp lemon juice
~½ tsp balsamic vinegar
Pinch of salt & pepper
After the pizza is 90% done, open the oven and quickly scatter the dressed arugula on top.
Return to oven for ~1–2 minutes:
Just enough time to wilt it slightly.
The arugula will mellow and blend beautifully into the cheese and egg layer.
4/16/2025 -
Bechamel -
In a saucepan, melt 1 tbsp butter → whisk in 1 tbsp flour → cook 1 min
Slowly whisk in ¾ cup warm milk → simmer until thick
Season with salt, pepper, pinch of nutmeg
Thin with milk as needed for drizzling
In a saucepan, melt 1 tbsp butter → whisk in 1 tbsp flour → cook 1 min
Slowly whisk in ¾ cup warm milk → simmer until thick
Season with salt, pepper, pinch of nutmeg
Thin with milk as needed for drizzling
4/16/2025 -
Top with fresh chives
4/16/2025 -
Add hot honey for kick?