Pizza with eggs Benedict and buffalo sauce
Three seemingly incompatible things – pizza, eggs Benedict and buffalo sauce – come together to create a taste concert you never dreamed possible. This is how we imagine the perfect “comfort food”, a meal that is meant to please and soothe the soul.
Ingredients · Servings For 2 people
- 4 eggs
- 4 slices of prosciutto
- 250 g pizza dough
- 100 g ricotta
- 1 clove garlic
- 1 piece lemon
- 50 g fontina
- mozzarella
- basil
- 1 handful of lettuce
- 1 egg yolk
- 125 g ghee
- 2 tbsp chili sauce
Method · 37 min
- Boil the eggs for 4 minutes in slightly boiling water and then let them cool completely in ice water. Fry the prosciutto in a pan.
- Preheat the oven to 200°C. Roll out the dough into a circle (if you already have it rolled out, simply unfold it). Bake in the preheated oven for 10 minutes until it starts to turn golden brown.
- For the hollandaise sauce, pour boiling water into a saucepan, place a heatproof bowl on top, add the egg yolk and whisk for 2-5 minutes until it is light, foamy and slightly thickened. If you feel that the yolk is starting to curdle, immediately set the bowl aside and stir vigorously until the contents of the bowl cool down a bit. Then gradually start pouring in and whisking in the warm butter until you have a sauce that is almost as thick as mayonnaise (if it is too thick, dilute it with a teaspoon of boiling water). Finally, stir in the buffalo sauce. Keep warm.
- Mix the ricotta with the garlic, lemon zest and salt. Remove the pizza dough, spread with the ricotta mixture, leaving about 3cm of the edges free. Crumble half of the prosciutto on top, spread the fontina cheese and tear the mozzarella. Return to the oven and bake for 5-10 minutes.
- Peel the eggs very carefully and place them on the pizza. Pour over about half of the hollandaise sauce and return to the oven for another 2 minutes. Remove, tear the basil and remaining prosciutto on top and serve with the peeling and remaining hollandaise sauce. SOMETHING EXTRA You can get pizza dough ready rolled out, but you can also buy it pre-baked. They have great ones in stores like La Formaggeria Gran Moravia. In that case, you don't need to pre-bake them in the oven and you can spread the ricotta on them straight away.