• Pre-heat oven to 500 degrees and place pizza pan or stone in oven.
• Roll pizza dough out into a 12-inch circle on a lightly floured surface. Pierce dough all over with a fork.
• Remove pan or stone from oven and place dough on top. Lightly brush with olive oil.
• Sprinkles mozzarella cheese and fontina cheese over dough.
• Bake pizza at 500 degrees for about 8 minutes, until dough is nice and crispy.
• Remove from oven and top with prosciutto and poached or sous vide eggs. If using sous vide method, I recommend cooking at 75 degrees Celsius for 13 minutes.
• Sprinkle pizza with basil and freshly ground black pepper.
• Drizzle hollandaise sauce over pizza.

Hollandaise Sauce

• Combine egg yolk, water, lemon juice, and salt in the bottom of a cup that just barely fits the head of an immersion blender. I recommend a glass measuring cup.
• In a small saucepan over high heat, melt butter. Swirl saucepan constantly, until butter is no longer foaming. Transfer butter to a 1 cup measuring cup.
• Place immersion blender into the bottom of the cup with the egg mixture. With the blender running, slowly pour hot butter into cup. It will begin to emulsify. Continue pouring until all butter is added and sauce has thickened and is creamy.
• Season with salt, if necessary.
• If not using immediately, sauce can be transferred to a small lidded pot and kept in a warm place for up to 1 hour before serving.