The flavors of the classic French sandwich make an excellent pizza. Croque madame has never been so fun to eat!
This pizza is different but delicious. It is super creamy, cheesy, savory and tasty.
The eggs on top take it to the next level. Though you could totally leave them off and make it a croque monsieur inspired meal instead.
This is perfect for breakfast, brunch, lunch and dinner. You might want to make it for all of them too. It really is that good!
All of this brunch week talk has really made my mind swirl with possibilities. We are a family of egg eaters.
I almost never go to the grocery store without picking some up. We also buy a couple dozen fresh eggs at a time from my cousin. Add to that a delivery of eggs every so often from my father-in-law and we are always well stocked.
Not a single one goes to waste. Little Dude still loves his “eggs in a pan” which is his code for scrambled eggs with cheese. We boil eggs a dozen at a time.
My husband eats one almost every day and Little Dude enjoys making his avocado egg salad. But brunch week and Mother’s day have me thinking more about egg-spanding our egg repertoire.
I have been wanting to do croque madame for you for a while now. For those of you who don’t know what that is, it’s basically a ham sandwich with a creamy bechamel and cheese all baked until gooey and topped with an egg. Talk about a great brunch food!
But I wanted to change it up a bit, so I made it in pizza form instead. You can buy pizza dough at a lot of grocery stores, but you can make it easily too. I have been using this whole wheat pizza crust recipe for a while now and we love it.
But recently I have been really into sourdough, so I made a whole wheat sourdough crust for this pizza. It was delicious!! I will share more about my sourdough baby one of these days, but I still have a lot to learn.
We grilled pizza over a wood fire a few times last year and I love using it in the oven too. Having a really hot pan is the key to getting the nice crisp crunch on the very bottom of your crust while not turning it into a cracker.
It is the key to making a pizza that can hold up to all of these delicious toppings.
This pizza is going to become a regular at our house! It would make a fun brunch type dish, a perfect lunch or a great dinner with a salad. I hope you give it a try!
If you love the idea of eggs and pizza coming together, you really need to check out my breakfast pizza with hash brown crust. It is a fun way to get your breakfast favorites in pizza form!
- 1 pizza crust
- 2 Tablespoons butter
- 2 Tablespoon flour
- 1 cup whole milk
- 1 Tablespoon Dijon mustard
- salt and pepper
- 1/2 cup diced ham
- 1 cup grated swiss cheese
- 1 cup grated mozzarella cheese
- 2-3 eggs
- Preheat your oven and pizza stone to 475°F at least a half hour before you plan to bake the pizza.
- Roll pat or stretch your pizza dough into a 10-12″ circle, set aside for its final proof.
- In a small saucepan or skillet, melt the butter over medium-low heat. Whisk in the flour and cook for a couple of minutes. You don’t want to brown, just enough to cook off the flour flavor.
- Whisk in the milk a little at a time to ensure you don’t have lumps. Once all of the milk is added, continue to cook and stir until the béchamel is thick enough to coat the back of a spoon.
- Remove from heat and stir in Dijon mustard. Season with salt and pepper.
- Gently spread béchamel over your pizza dough.
- Sprinkle with ham and cheese.
- Move pizza to hot pizza pan and bake at 475°F for 10 minutes.
- Quickly break eggs onto pizza and return to oven for another 5 minutes or until eggs are cooked to your liking.
- Slice and enjoy!
Amount Per Serving: Calories: 361Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 109mgSodium: 626mgCarbohydrates: 35gFiber: 1gSugar: 3gProtein: 17g
All nutritional information is estimated and will depend on the exact ingredients you use.