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It's the battle of the breakfast pizzas: Chrissy and her mom Pepper Thai both put their own unique spin on an egg-topped pie, just in time for Mother's Day. Chrissy's version is inspired by the brunch classic, Eggs Florentine. It starts with a creamy Béchamel sauce as the base, then cooked spinach and slightly runny eggs go on top, but she's leveling it up another notch with the addition of smoky, crispy bacon, in addition to of course mozzarella and a sprinkle of of Parmesan cheese to finish. Pepper's Thai-inspired version features a red sauce that's spiced with chilies, garlic, fish sauce, and brown sugar and then topped with Thai pork sausage (or any pork sausage), mozzarella cheese, slightly runny cracked eggs and garnished with fresh cilantro and scallions. Which mom knows best? Make them both and decide for yourself!
12 ounces store-bought pizza dough
4 large eggs
¼ cup of grated Parmigiano Reggiano cheese
3 strips of bacon, cooked and broken into small pieces
4 ounces of frozen spinach, thawed and squeezed dry
3/4 cup shredded mozzarella
¼ cup semolina
1 tbsp flour
1 tbsp butter
1 clove of garlic finely minced
1 cup of whole milk
1 tsp salt
¼ cup of grated Parmigiano Reggiano cheese
Freshly ground black pepper
12 ounces store-bought pizza dough
4 large eggs
4 ounces of Thai pork sausage, cooked and sliced (or any pork sausage)
3/4 cup shredded mozzarella
1 bunch of cilantro finely chopped
2-3 scallions tops, sliced
Salt and pepper to taste
¼ cup tomato paste
1 Thai red chili, thinly sliced
1 clove garlic, minced
1 tbsp brown sugar
1 tsp fish sauce
1 cup of water, divided
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