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Grilled Pizza with Parmesan Bechamel Sauce

Tyler Florence


Grilled Pizza with Parmesan Bechamel Sauce

Prep Time

1

Hours

Cook Time

15

Minutes

Serves

4 - 6

People

Effort

difficulty
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What's this?

Chef Tyler Florence takes his love for grilling pizza to the Traeger. Sunny-side up eggs sit atop this grilled pizza with creamy white sauce, making each bite a sumptuous take on breakfast that is good any time of day.

Ingredients

  • 1 As Needed packet active dry yeast

  • 1 Teaspoon sugar

  • 1 Cup warm water

  • 1 Tablespoon kosher salt

  • 3 Tablespoon olive oil

  • 3 Cup all-purpose flour

  • 4 Tablespoon Butter, unsalted

  • 3 Tablespoon all-purpose flour

  • 2 Cup whole milk

  • 1/2 Cup Parmesan cheese, grated

  • 1/4 Teaspoon Nutmeg, Grated

  • 1 To Taste salt and pepper

  • 4 Whole large egg

  • 1 To Taste Parmesan cheese, grated

  • 1 To Taste Edible Flowers

Steps

  • 1

    In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
  • 2

    Turn the mixer on low and add the salt and olive oil. Add the flour, a little at a time, mixing at the lowest speed until the flour has been completely incorporated.
  • 3

    When the dough starts to come together, increase the speed to medium and let it go until the dough gathers into a ball. This should take about 5 minutes. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you’re making it by squeezing a small amount between your thumb and fingers. If it’s crumbly, add more water, if it’s sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it’s smooth and elastic.
  • 4

    Form the dough into a ball and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot until doubled in size, about 1 hour. Now you’re ready to make pizza!
  • 5

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500℉ if available.
  • 6

    Make the Parmesan béchamel sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir constantly for a few minutes to cook the flour; do not allow it to take on any color.
  • 7

    Gradually pour in the milk as you stir and whisk out any lumps. Continue to stir until the mixture reaches a boil and thickens, then add the Parmesan cheese and nutmeg. Season with salt and pepper; set aside and keep warm.
  • 8

    Set a skillet over high heat and add the butter. Once the butter melts, add the shallots and saute for 3 seconds, then add the mushrooms. Cook until the moisture has evaporated and the mushrooms have developed a nice golden color, about 5 minutes; season with salt and pepper.
  • 9

    Roll out the pizza dough to a 1/4" thickness and place directly on the grill. Grill on both sides until slightly charred, then transfer to a cutting board.
  • 10

    Spoon the béchamel sauce onto the pizza crust and spread evenly. Dot with the mushrooms and arrange the spring onions on top.
  • 11

    Return the pizza to the grill, gently crack the eggs on top. Cover the grill and cook until the eggs have just set 5 to 7 minutes.
  • 12

    Remove from the heat and sprinkle with the parmesan (and edible flowers, if using).
  • 13

    Slice and serve. Enjoy!