Savory pizza crust is layered with a spicy maple béchamel, creamy fontina cheese, crispy bacon, and a freshly cracked egg. Kicked up a notch with a drizzle of Frank’s RedHot® Spicy Maple Wings Sauce and chives to finish, this impressive breakfast pizza is the perfect balance of sweet flavor and craveable heat.
Ingredients
Spicy Maple Béchamel | Serves 4
- 2 tbsps (1 ounce) Butter, Unsalted
- 3 tbsps Flour, All-purpose
- 1 cup Milk, Whole
- 2 tsps Salt
- 1/4 tsp McCormick Culinary ® White Pepper, Ground
- 6 tbsps Franks RedHot ® Spicy Maple Wing Sauce & Dip
Breakfast Pizza Build | Serves 4
- 1 Pizza Dough, prepared , 12-inches, Par-baked
- 2 oz Fontina Cheese, Shaved
- 4 slices Bacon, Cooked, Chopped
- 1 Egg
- 2 tbsps Franks RedHot ® Spicy Maple Wing Sauce & Dip
- 2 tsps Chives, Finely chopped
Procedure
Spicy Maple Bechamel
- In a saucepot over medium heat, melt butter. Whisk in flour until smooth. Cook, whisking constantly, 3 minutes or until roux is lightly browned.
- Gradually whisk in milk, stirring until sauce thickens, about 6 to 8 minutes. Stir in salt, pepper and Spicy Maple Wings Sauce. Hold refrigerated until service.
Breakfast Pizza Service
- Set oven to 400°F. Spread 1/2 cup Spicy Maple Bechamel evenly over par-baked pizza base. Top with cheese and bacon. Crack egg in center of pizza.
- Bake 15 to 20 minutes, or until crust is golden brown and crispy, cheese is melted and egg is set.
- Drizzle with 2 tablespoons Spicy Maple Wings Sauce and garnish with chives. Slice and serve hot.
- Recipe type: Pizza and Flatbread
- Cuisine: Italian
- NUTRITION INFORMATION (per serving)
- Calories: 455
- Sodium: 1042 mg
- Carbohydrates: 48 g
- Protein: 23 g
