White pizza with spinach, bacon and truffle

Ingredients:

Filling

• 0.5 tbsp olive oil + extra for greasing the grill
• 2 cups fresh spinach
• 6 slices bacon, cut into medium cubes
• Béchamel sauce, recipe below
• 0.5 cup grated fontina cheese
• 3 large eggs
• 1 black truffle

Pizza dough

• Fine flour "00", for working with dough
• 1 cup of warm water
• 1 teaspoon of sugar
• 1 packet of active dry yeast
• 2 tablespoons extra-virgin olive oil, plus more for greasing the bowl
• 1 tbsp coarse salt
• 3 cups of fine flour

Béchamel sauce

• 1 cup of milk
• 2 bay leaves
• 2 tablespoons unsalted butter
• 2 tbsp. premium flour
• 2 cloves garlic, crushed

Preparation:

1. Preheat oven to 230°C. Heat a grill or grill pan over medium heat.
2. Roll out the pizza dough, dusting it with flour if necessary to prevent sticking. Grease the grill with oil. Grill the pizza crust until cooked through and grill marks appear, about 4 minutes per side. Transfer to an inverted baking sheet.
3. Heat the oil in a medium skillet until it begins to shimmer. Add the spinach and cook until it begins to wilt. Transfer to a kitchen towel to drain, wringing out any excess liquid as needed.
4. Spread a thin layer of béchamel sauce on the pizza crust, leaving a small border around the edges. Top with spinach and bacon. Sprinkle with fontina cheese evenly. Carefully crack the eggs on top. Bake until the cheese is melted and the eggs are set, about 7 minutes. Thinly slice a truffle over the pizza.
   
   Béchamel:
   
   Place one bay leaf in a small saucepan and bring the milk to a gentle simmer, stirring to prevent burning. Keep the saucepan on low heat.
   
   Make the white roux by melting the butter in a heavy-bottomed saucepan over medium heat. Once the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to avoid lumps. Cook for 2-3 minutes, taking care not to let the paste darken. Remove from the heat, then gradually pour in a little of the warm milk, whisking vigorously. Return the saucepan to the heat and bring to a gentle simmer. Add the remaining milk, whisking constantly. Cook until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Add the garlic, remaining bay leaf, salt, and white pepper to taste.

5. Pizza dough

   
   In the bowl of a stand mixer fitted with a dough hook, combine the warm water, sugar, and yeast; stir gently until completely dissolved. Let the mixture sit until the yeast is activated and foaming, 5-10 minutes.
   
   Turn the mixer to the lowest speed and add the butter and salt. Add the flour, a little at a time, and continue mixing. When the dough begins to come together, increase the speed to medium, stopping the mixer periodically to release the dough from the hook. Pick up a small amount of dough in your hand: if it's crumbly, add more water; if it's sticky, add more flour, 1 teaspoon at a time. Mix until the dough comes together, about 5 minutes.
   
   Turn the dough out onto a lightly floured work surface and knead until smooth and elastic. Form the dough into a round shape and place it in a lightly oiled bowl, turning it over to coat with oil. Cover with plastic wrap or a damp towel and let it rise in a warm place until doubled in size, about 1 hour.