Preparation:
For Hollandaise sauce, put yolks, water, and lemon juice into blender and blend for 1 minute. With blender running, pour hot butter through open hole of lid. (This makes enough sauce for a second pizza or spoon extra over pizza slices.) Season with salt and pepper. Top dough crust with Hollandaise sauce, Canadian-style bacon, and cheese. Pour the beaten eggs over the cheese. (Since the raw eggs tend to run a little with movement, you may want to use a pizza screen vs. sliding the raw pizza off a pizza peel.) Bake in preheated 500°F oven on pizza stone for 8-10 minutes or until crust is golden brown and eggs are cooked. Remove from oven and cool on a wire rack for 2-3 minutes before cutting into wedges and serving.

"Eggs Benedict Pizza"
One of my favorite breakfast dishes is Eggs Benedict, probably due to the richness of the Hollandaise sauce. I made Eggs Benedict Pizza for a breakfast buffet I hosted for friends, and it was an instant hit! Historically in 1894, Lemuel Benedict, a Wall Street broker, hoping to soothe the effects of a night's carousing (his hangover), ordered "some buttered toast, crisp bacon, two poached eggs, and a hooker of hollandaise sauce" at the Waldorf Hotel. The Waldorf chef, Oscar Tschirky, was so impressed that he put the dish on his breakfast and luncheon menus and named it "Eggs Benedict." Chef Oscar's traditional way of preparing eggs Benedict substituted ham for bacon and a toasted English muffin for toasted bread. Eggs Benedict is famous today due to the combination of Lemuel's order, Oscar Tschirky's promotion, and the old Waldorf restaurant's popularity and prestige. The Food TV Channel has a recipe for Traditional Eggs Benedict. There is also a website devoted to Eggs Benedict with lots of recipe variations.

The Eggs Benedict Pizza can also be a vegetarian pizza by eliminating the Canadian-style bacon and substituting grilled tomato slices or wilted spinach.