Croque Madame Pizza

Servings: 4

Prep Time: 10 min

Cook Time: 15 min

Description

This Croque Madame Pizza is a decadent twist on the classic French café favorite. Inspired by the indulgent sandwich made with ham, melted cheese, creamy béchamel, and a perfectly cooked egg, this version swaps the bread for a crisp, thin pizza crust that delivers all the same rich, comforting flavors with a modern flair. Topped with Gruyère, Fontina, prosciutto, and Parmigiano-Reggiano, then finished with runny eggs, peppery greens, and a touch of heat, it’s an elegant yet satisfying dish perfect for brunch, dinner, or whenever you’re craving something truly special.

Ingredients

Dairy And Eggs

1 tablespoon Salted Butter
0.5 cup Whole Milk
0.5 cup Fontina Cheese shredded
0.25 cup Parmigiano-Reggiano freshly grated
2 whole Egg
1 cup Gruyère Cheese shredded

Meat

3 ounce Prosciutto Crudo

Produce

1 handful Arugula
1 handful Baby Spinach

Grains And Legumes

0.5 pound Pizza Dough

Nutritional

calories385

carbohydrates22g

protein19g

fat24g

Step by Step Instructions

1
Preheat the oven to 450ºF with a pizza stone inside to heat thoroughly.
2
In a small saucepan over medium heat, melt 1 tablespoon of salted butter.
3
Whisk in 1 tablespoon of all-purpose flour and cook for 1 minute to form a roux.
4
Slowly pour in ½ cup of whole milk while whisking constantly to avoid lumps.
5
Add 1 tablespoon of Dijon mustard and continue whisking until the mixture begins to simmer.
6
Season the béchamel sauce with a pinch of kosher salt and ground black pepper to taste.
7
Cook for 1–2 more minutes until thickened, then remove from heat and set aside.
8
On a lightly floured surface, roll out ½ pound of pizza dough into a thin, roughly 12-inch circle.
9
Spread the béchamel sauce evenly over the rolled dough, leaving a small border around the edges.
10
Sprinkle 1 cup of shredded Gruyère cheese and ½ cup of shredded Fontina cheese over the sauce.
11
Add 3 ounces of thinly sliced prosciutto evenly over the top, leaving space in the center for eggs.
12
Sprinkle ¼ cup of grated Parmigiano-Reggiano over the pizza.
13
Carefully remove the preheated pizza stone from the oven and place it on a heat-safe surface.
14
Using a pizza peel or cutting board, transfer the pizza onto the hot stone.
15
Return the stone and pizza to the oven and bake for 5 minutes.
16
Remove the pizza from the oven and crack 2 whole eggs onto the surface in the reserved spaces.
17
Return the pizza to the oven and bake for an additional 10 minutes, or until the cheese is melted and the egg whites are set but yolks remain runny.
18
Remove from the oven and top with a handful of arugula, a handful of baby spinach, a pinch of flaky sea salt, crushed red pepper flakes, and ground black pepper.
19
Slice with a pizza cutter and serve immediately while hot.