- American
- Italian
- French
- Brunch
- Baked
Croque Madame Pizza
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.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Intermediate
Instructions
Preheat the oven
Preheat the oven to 450°F with a pizza stone inside to heat thoroughly.
Make the béchamel
In a small saucepan over medium heat, melt the salted butter. Whisk in the all-purpose flour and cook for 1 minute to form a roux. Slowly pour in the whole milk while whisking constantly to avoid lumps. Add the Dijon mustard and continue whisking until the mixture begins to simmer. Season with kosher salt and ground black pepper to taste. Cook for 1–2 more minutes until thickened, then remove from heat and set aside.
Shape the pizza
On a lightly floured surface, roll out the pizza dough into a thin, roughly 12-inch circle.
Add the sauce and toppings
Spread the béchamel sauce evenly over the rolled dough, leaving a small border around the edges. Sprinkle the Gruyère and Fontina over the sauce. Add the prosciutto evenly over the top, leaving space in the center for the eggs. Sprinkle the Parmigiano-Reggiano over the pizza.
Start baking
Carefully remove the preheated pizza stone from the oven and place it on a heat-safe surface. Using a pizza peel or cutting board, transfer the pizza onto the hot stone. Return the stone and pizza to the oven and bake for 5 minutes.
Add the eggs and finish baking
Remove the pizza from the oven and crack the eggs onto the surface in the reserved spaces. 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 the yolks remain runny.
Finish and serve
Remove from the oven and top with arugula, baby spinach, flaky sea salt, crushed red pepper flakes, and ground black pepper. Slice with a pizza cutter and serve immediately while hot.
Recipe by
Russell Toris
@russell-toris