In this Post: Garlic & Herb Croque Monsieur Pizzas
These Garlic and Herb Croque Monsieur Pizzas (or Madame) make for a meal that somehow manages to be both elegant and casual all at once. The simplicity of the toppings – some salty prosciutto, a creamy, garlicky béchamel sauce, a couple of cheeses, and some good olive oil – makes this recipe highly approachable, even for a weeknight. But the novelty of transforming the classic Croque Madame and Croque Monsieur sandwiches into a pizza makes it fun.
My easy pizza dough, which is featured in my upcoming cookbook, serves as the base for these simple white pizzas, and this recipe should make enough dough for two roughly 10-inch thin-crust pizzas. Getting the crust very thin and pre-baking it for 5 minutes before you add the toppings always helps get the timing just right – it’s good to let the crust get a head-start. A fresh, 5-minute béchamel sauce gets a kick in the pants from some Boursin –a soft garlic and herb cheese – and the combination is absolutely perfect as the base of a pizza. If you like, serve these with fried eggs on top for the “Madame” version, or simply leave them just as they are. I like to serve a crunchy salad alongside, with a bright and tangy vinaigrette, as I think the sour vinegar perfectly balances the creamy richness of the pizzas.
Garlic and Herb Croque Monsieur Pizzas
Instructions
To make the dough:
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Pour 1 cup of lukewarm water into a small bowl. Add the yeast and sugar, stirring gently to combine. Proof (allow the yeast to activate and lightly bubble) for 5 minutes. Add the olive oil.
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In the bowl of a stand mixer fitted with the dough hook, combine the flour and salt. With the mixer on medium speed, gradually pour in the water and yeast mixture. Knead the dough, adding a little more flour if necessary, until the dough releases form the sides of the bowl, about two minutes. You should be able to work with it without it sticking to your hands, so just add enough flour to get there.
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Transfer the dough to a floured surface and continue to knead it by hand until the dough is stretchy and smooth, 3 or 4 minutes. Form the dough into a ball and put it in a large bowl that has been coated with a thin layer of olive oil. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm-ish place for two hours, or until doubled in size (I just put it in the oven). After it has risen, it is ready to be used.
To create your pizzas, preheat your oven to 450 degrees F. For two 10-inch pizzas, cut your dough in half (punch it down first and transfer it to a work surface). Roll each portion out into a roughly 10-inch circle or oval, getting it pretty thin. Transfer the dough to a baking sheet(s) and pre-bake for 5 minutes in the hot oven. You can do this in shifts, if your oven won’t accommodate both sheets at the same time.
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Meanwhile, make your béchamel. In a medium pot over medium heat, add the butter and melt. Add the flour and cook, stirring constantly, for about 1to 1.5 minutes. You want to get the rawness out of the flour. Add the milk and whisk constantly, to break up any clumps. Season with salt and pepper and allow the sauce to come to a near boil – you want it to bubble. Reduce the heat to low and add the Boursin. It should be pretty thick (but still nicely spreadable) at this point. Once the Boursin has fully melted into the sauce, turn off the heat. Taste for seasoning and adjust as needed.
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Spread each pre-baked pizza dough with some of the garlic and herb béchamel, getting a nice thick layer. Top with slices of prosciutto, followed by some of both cheeses. Bake until bubbly and lightly golden brown on top, about 10 minutes. Top with a little arugula or spinach and a drizzle of olive oil, if desired. Season with salt and fresh pepper and, for a Croque Madame pizza, fried eggs (optional).
