Frühstückspizza aus Blätterteig

Zutaten

• 1 sheet Puff Pastry Sheet (thawed)
• 1 Egg ( plus 1 tablespoon water)
• 1/4 cup Jack Cheese (shredded)
• 1/4 cup Bacon (crumbled)
• 4-6 fresh Asparagus stalks
• 3 Eggs (room temperature)
• Salt and Black Pepper (as needed for seasoning)
• 1 tablespoon Fresh Parsley (for garnish)
• 1 tablespoon Dijon Mustard
• 2 teaspoons Milk

Zubereitung

1. 1

   --- Visit the blog post above for step-by-step photos. ---

2. 2

   Preheat oven to 400 degrees Fahrenheit.

3. 3

   Unfold PUFF PASTRY. Lay it on parchment paper on a flat surface. Gently roll to create and even surface, if needed.

4. 4

   Score a 1/2-inch border around the dough with a paring knife. Do not cut through the dough. Use a fork to prick the entire surface of the pastry inside the border.

5. 5

   Make an egg wash by whisking together 1 EGG and 1 tablespoon WATER. Brush the puff pastry surface with this mixture.

6. 6

   Transfer the dough with parchment to a baking sheet. Bake for 10 minutes.

7. 7

   Sprinkle CHEESE, BACON, ASPARAGUS, SALT, and PEPPER over the partially baked puff pastry.

8. 8

   Distribute EGGS over the surface without overlapping.

9. 9

   Bake for 8-12 minutes to reach the desired yolk texture (oven times may vary).8 minutes for runny yolks10 minutes for creamy yolks12 minutes for hard yolks

10. 10

    Transfer puff pastry to a cutting board and rest for a few minutes.

11. 11

    Cut into slices and serve warm.

12. 12

    (optional) Make Dijon cream sauce by whisking together DIJON MUSTARD and MILK. Drizzle over the pizza and enjoy!