Breakfast Pizza with Pancetta, Asparagus & Fried Egg

• 1 batch Roman-Style Pizza Dough (recipe follows below)
• 8 slices pancetta, or 4 slices prosciutto for a lighter option
• 2 tbsp extra-virgin olive oil
• 1 cup Mornay Sauce (recipe follows below)
• 4.5 oz fresh mozzarella cheese, preferably Mozzarella di Bufala for superior melt and flavor, thinly sliced
• 12 to 16 thin asparagus shoots, tougher ends snapped or cut off (or use thicker asparagus shoots, sliced lengthwise for even cooking)
• 4 eggs
• Flaky sea salt and freshly ground black pepper to taste
• Minced chives, optional, for garnish

• If you prepared the pizza dough ahead of time, it’s crucial to bring it back to room temperature for at least 30 minutes before you begin rolling. This makes the dough more pliable and easier to work with, resulting in a better crust. Place a pizza stone (or an inverted baking sheet) on the bottom rack of your oven. Preheat the oven to a very hot 450°F (230°C) for a minimum of 30 minutes. This ensures the stone is thoroughly heated, which is key to achieving a crispy crust.
• If you’re using pancetta, gently sauté it in a hot nonstick skillet until it becomes wonderfully crisp and golden, which typically takes about 1 minute per side. This step renders out some of the fat and enhances its savory flavor and texture. If opting for prosciutto, there’s no need to fry it; it’s delicious as is. Set your chosen meat aside on a paper towel-lined plate to drain any excess fat.
• Divide your Roman-style pizza dough into 4 equal portions. On a lightly floured working surface, roll out each portion of dough into thin 6- to 7-inch (15- to 18-cm) rounds. The goal is a thin crust, so don’t be afraid to roll it out quite thin. Carefully place each individual round of dough on its own square of parchment paper. This parchment paper will make transferring the pizzas to the hot stone much easier and prevent sticking.
• Brush the edges of each dough round with a little extra-virgin olive oil. This will help them crisp up beautifully. Evenly spread a generous layer of the prepared Mornay sauce over each pizza base, leaving a small border for the crust. Thinly slice the fresh mozzarella and distribute it evenly among the four pizzas. Layer the cheese with 2 slices of the crisp pancetta (or 1 slice of prosciutto). Finally, scatter the asparagus shoots over the pizzas, arranging them attractively.
• Carefully slide the pizzas, still on their parchment paper squares, onto the preheated pizza stone in the oven. Bake 2 pizzas at a time, or more if your pizza stone is large enough. Bake for approximately 8 minutes, or until the pizza dough is visibly puffed up, beautifully golden brown at the edges, and the cheese is melted, bubbly, and slightly caramelized. Remove the baked pizzas from the oven and repeat the process with the remaining rounds of dough.
• While the pizzas are baking to perfection, prepare the eggs. In a very hot, lightly oiled skillet, fry the eggs sunny side up. Ensure the whites are set but the yolks remain wonderfully runny. Season each egg generously with flaky sea salt and freshly ground black pepper immediately after frying to enhance their flavor.
• Once out of the oven, transfer each hot breakfast pizza to an individual serving plate. Crown each pizza with one of your perfectly fried eggs. For an extra touch of freshness and color, garnish with minced chives, if desired. Serve these delectable breakfast pizzas immediately to enjoy them at their absolute best, with a warm, gooey yolk ready to meld with the savory toppings.

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Roman-Style Pizza Dough: The Secret to a Crispy Crust

• 2 tsp granulated sugar
• 2 ¼ tsp active dry yeast
• 2 tbsp extra-virgin olive oil, divided
• 1 tsp kosher salt, or fine sea salt for better dissolution
• 2 ½ cups all-purpose flour, plus more for dusting

• Begin by preparing your yeast. In the bowl of a stand mixer fitted with the dough hook attachment, or a spacious large mixing bowl if kneading by hand, combine ¾ cup (180 ml) of warm water. The water temperature is crucial here; it should be between 100 to 115°F (38 to 46°C) – warm enough to activate the yeast but not so hot that it kills it. Stir in the granulated sugar and the active dry yeast. Allow this mixture to sit undisturbed for about 5 minutes. You’ll know the yeast has bloomed and is active when it looks frothy and spongy on the surface. Once activated, mix in 1 tablespoon of the olive oil and the kosher or fine sea salt. Using a fork, gradually stir in 2 cups (250 g) of the all-purpose flour.
• Now it’s time to knead the dough. If using a stand mixer, let it knead on medium-low speed for about 6 minutes, gradually adding more of the remaining flour as needed to prevent the dough from sticking to the sides of the bowl. The dough should eventually pull away cleanly and be smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured work surface and knead vigorously for about 6 minutes in total, adding small amounts of flour only when the dough becomes too sticky to handle. The finished dough should be soft, supple, and spring back when gently poked.
• Lightly oil a clean large bowl with the remaining 1 tablespoon of olive oil. Transfer the kneaded dough to this bowl, turning it once to coat all sides with oil. This prevents it from drying out during proofing. Cover the bowl securely with plastic wrap. Place the covered bowl in a warm, draft-free spot for its first proofing. A turned-off oven with the light on is an ideal environment. Let the dough rise for about 90 minutes, or until it has doubled in size.
• Once proofed, if you plan to use the dough immediately, proceed to roll it out as directed in the main Breakfast Pizza recipe instructions above. If you’re not ready to make pizza right away, this dough is excellent for making ahead.
• FREEZING AND REFRIGERATION TIPS: To refrigerate, simply wrap the dough tightly in plastic wrap (or place in an airtight container) and store it in the fridge for up to 2 days. To freeze for longer storage, wrap the dough in plastic wrap and then place it in a heavy-duty freezer bag. It will keep well for up to 1 month. When you’re ready to use frozen dough, transfer it to the refrigerator the night before to thaw slowly, then bring it to room temperature for at least 30 minutes before rolling, just as you would with freshly made dough.
• Recipe Credit: This recipe has been thoughtfully adapted from the excellent culinary insights of Sarah Tenaglia and Selma Morrow, originally featured in Bon Appétit Magazine.

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Classic Mornay Sauce: A Rich & Creamy Foundation

• 1 ¼ cup milk
• 1 onion wedge (about ¼ of a medium-sized onion, for aromatic infusion)
• 1 bay leaf
• 2 whole cloves
• Freshly grated nutmeg to taste (a few generous grates)
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• ¼ cup finely grated strong-tasting cheese, such as Gruyère or Parmesan, for classic flavor

• To create the flavorful infused milk, combine the milk, onion wedge, bay leaf, cloves, and a few generous grates of fresh nutmeg in a medium saucepan. Set the saucepan over very low heat and let it simmer gently, uncovered, for about 15 minutes. This slow infusion process allows the aromatic spices and onion to impart a subtle yet complex flavor to the milk, which forms the base of your Mornay sauce. After infusing, carefully strain the milk into a measuring cup, discarding the solids (onion, bay leaf, and cloves). Keep the milk warm.
• Wash the saucepan to remove any milk residue and return it to medium-low heat. Add the unsalted butter to the clean saucepan and allow it to melt completely. Once the butter is melted and slightly foamy, whisk in the all-purpose flour. Continue to cook, whisking continuously, for about 2 minutes. This mixture is called a “roux” and is the thickening agent for your sauce. Cook until the roux is just fragrant and slightly pale golden; avoid browning it too much for a white sauce. Remove the saucepan from the heat and, while whisking constantly, slowly pour in the warm infused milk. This gradual addition and constant whisking are critical to prevent lumps and achieve a smooth sauce. Return the saucepan to medium-low heat and cook without boiling, continuing to whisk constantly, until the sauce thickens to the consistency of a luxurious, thick cream soup, typically 8 to 10 minutes. Remove from the heat and stir in the finely grated strong-tasting cheese (Gruyère or Parmesan are excellent choices). Whisk until the cheese is completely melted and incorporated. Season the Mornay sauce with salt and pepper to taste.
• This versatile Mornay sauce can be used immediately while warm. If you’ve prepared it in advance, transfer it to an airtight container and refrigerate for up to 3 days. The beauty of this sauce is that even when cold, it remains spreadable, allowing you to use it straight from the fridge for your pizza, gratins, or other dishes without needing to reheat it beforehand.
• Recipe Credit: This classic Mornay Sauce recipe is adapted from the timeless culinary resource, The Joy of Cooking, a kitchen staple for generations.

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