Croque Monsieur Pizza with Ham and Gruyère

Name: Croque Monsieur Pizza With Gruyère and Ham
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings, one 12-inch pizza
Cuisine: French
Ingredients: 1 pound pizza dough, at room temperature; 1 tablespoon all-purpose flour, for dusting the work surface or pizza peel; 1 teaspoon olive oil, for brushing the outer rim; 1 tablespoon unsalted butter; 1 tablespoon all-purpose flour; 3/4 cup whole milk, warmed for 30 seconds in the microwave or in a small saucepan; 1 1/2 teaspoons Dijon mustard; 1/8 teaspoon ground nutmeg; 1/4 teaspoon fine sea salt; 1/8 teaspoon freshly ground black pepper; 4 ounces thinly sliced ham, cut into bite-size ribbons or pieces; 4 ounces Gruyère cheese, grated, about 1 packed cup; 4 ounces low-moisture mozzarella cheese, shredded, about 1 cup; 1 tablespoon finely grated Parmesan cheese; 1 tablespoon finely chopped fresh chives or flat-leaf parsley; 1/8 teaspoon freshly ground black pepper

Imperial June 8, 2026June 8, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings, one 12-inch pizza
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Quick Ingredients

Crust: 1 pound room-temperature pizza dough, 1 tablespoon all-purpose flour for dusting, 1 teaspoon olive oil for the rim
Dijon béchamel: 1 tablespoon unsalted butter, 1 tablespoon all-purpose flour, 3/4 cup whole milk, 1 1/2 teaspoons Dijon mustard, 1/8 teaspoon ground nutmeg, 1/4 teaspoon fine sea salt, 1/8 teaspoon black pepper
Toppings: 4 ounces thinly sliced ham, 4 ounces grated Gruyère, 4 ounces shredded low-moisture mozzarella, 1 tablespoon finely grated Parmesan
Finish: 1 tablespoon chopped chives or flat-leaf parsley, plus 1/8 teaspoon black pepper

Do This

1. Preheat a pizza stone, baking steel, or inverted baking sheet at 500°F for 30 minutes.
2. Make the Dijon béchamel by cooking butter and flour for 1 minute, whisking in milk, then seasoning with Dijon, nutmeg, salt, and pepper.
3. Stretch the dough into a 12-inch round on a floured surface or peel.
4. Spread the béchamel over the dough, leaving a 1/2-inch border, then add ham, Gruyère, mozzarella, and Parmesan.
5. Bake for 10 to 12 minutes, rotating once, until the crust is browned and the cheese is melted.
6. Rest for 3 minutes, finish with herbs and pepper, then slice into 8 pieces.

Why You’ll Love This Recipe

Classic French comfort meets pizza night: It has the cozy ham-and-cheese flavor of a Croque Monsieur with the crisp, chewy bite of pizza.
That creamy base: A quick Dijon béchamel replaces tomato sauce for a rich, savory foundation that tastes special but is easy to make.
Big melt factor: Nutty Gruyère and stretchy mozzarella work together for a golden, bubbling top.
Weeknight-friendly: Use store-bought pizza dough and deli ham to keep the process simple and approachable.

Grocery List

Produce: Fresh chives or flat-leaf parsley
Dairy: Unsalted butter, whole milk, Gruyère cheese, low-moisture mozzarella cheese, Parmesan cheese
Deli/Meat: Thinly sliced ham
Pantry: Pizza dough, all-purpose flour, Dijon mustard, ground nutmeg, olive oil, fine sea salt, black pepper

Full Ingredients

For the Crust

1 pound pizza dough, at room temperature
1 tablespoon all-purpose flour, for dusting the work surface or pizza peel
1 teaspoon olive oil, for brushing the outer rim

For the Dijon Béchamel Base

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
3/4 cup whole milk, warmed for 30 seconds in the microwave or in a small saucepan
1 1/2 teaspoons Dijon mustard
1/8 teaspoon ground nutmeg
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper

For the Toppings

4 ounces thinly sliced ham, cut into bite-size ribbons or pieces
4 ounces Gruyère cheese, grated, about 1 packed cup
4 ounces low-moisture mozzarella cheese, shredded, about 1 cup
1 tablespoon finely grated Parmesan cheese

For Finishing

1 tablespoon finely chopped fresh chives or flat-leaf parsley
1/8 teaspoon freshly ground black pepper

Croque Monsieur Pizza with Ham and Gruyère – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and get the dough ready

Place a pizza stone, baking steel, or inverted rimmed baking sheet on the middle rack of the oven. Preheat the oven to 500°F for 30 minutes so the surface gets very hot. This heat helps the crust puff and brown quickly, which is especially helpful because the creamy béchamel and cheese are rich toppings.

If your pizza dough is cold from the refrigerator, set it on the counter for 45 minutes before you begin the recipe. Room-temperature dough stretches more easily and is less likely to snap back. Lightly dust a pizza peel, large cutting board, or piece of parchment rated for high heat with 1 tablespoon all-purpose flour.

Step 2: Make the Dijon béchamel

In a small saucepan set over medium heat, melt 1 tablespoon unsalted butter. Add 1 tablespoon all-purpose flour and whisk constantly for 1 minute, until the mixture looks smooth and slightly foamy. Do not let it brown; you want a pale, creamy sauce.

Slowly whisk in 3/4 cup warm whole milk, adding a little at a time at first to prevent lumps. Continue whisking for 2 to 3 minutes, until the sauce thickens enough to coat the back of a spoon. Remove the pan from the heat and whisk in 1 1/2 teaspoons Dijon mustard, 1/8 teaspoon ground nutmeg, 1/4 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Let the béchamel cool for 5 minutes so it thickens slightly before spreading it on the dough.

Step 3: Shape the pizza crust

Place the room-temperature dough on the floured surface. Using your fingertips, gently press the dough outward from the center, leaving a slightly thicker 1/2-inch border around the edge. Pick up the dough and stretch it over the backs of your hands, rotating as you go, until it forms a 12-inch round.

If the dough resists stretching, let it rest for 5 minutes, then continue. Transfer the shaped dough to your floured peel, board, or high-heat parchment. Brush the outer rim with 1 teaspoon olive oil for a little extra color and crispness.

Step 4: Add the béchamel, ham, and cheeses

Spread the Dijon béchamel evenly over the dough, leaving the 1/2-inch border uncovered. The sauce should be thick and creamy, not runny. If it has thickened too much as it cooled, whisk in 1 teaspoon milk to loosen it before spreading.

Scatter 4 ounces sliced ham over the sauce in an even layer. Sprinkle on 4 ounces grated Gruyère, then 4 ounces shredded low-moisture mozzarella. Finish with 1 tablespoon finely grated Parmesan. Try to keep the toppings evenly distributed so every slice gets a little ham, nutty Gruyère, and melty mozzarella.

Step 5: Bake until bubbling and browned

Carefully slide the pizza onto the preheated stone, steel, or inverted baking sheet. Bake at 500°F for 6 minutes, then rotate the pizza 180 degrees. Continue baking for 4 to 6 minutes more, for a total of 10 to 12 minutes, until the crust is golden brown, the cheese is melted, and the béchamel is bubbling around the ham.

If the crust is done but you want a little more color on top, turn the broiler on for 30 to 60 seconds, watching the pizza the entire time. Cheese can go from beautifully browned to overdone very quickly under the broiler.

Step 6: Rest, finish, and slice

Transfer the pizza to a wooden board or cutting board and let it rest for 3 minutes. This short rest helps the creamy base settle so the slices are easier to cut. Sprinkle with 1 tablespoon chopped chives or flat-leaf parsley and 1/8 teaspoon freshly ground black pepper.

Slice into 8 wedges and serve warm. This pizza is richest and most satisfying right out of the oven, when the Gruyère is melted, the mozzarella still pulls, and the Dijon béchamel is creamy but set.

Pro Tips

Use room-temperature dough: Cold dough is tight and springy. Letting it warm up makes shaping much easier and gives you a better crust.
Keep the béchamel thick: A pizza base needs to be thicker than a pourable sauce. If it seems loose, simmer it for 1 more minute before cooling.
Grate the Gruyère yourself: Freshly grated cheese melts more smoothly than pre-shredded cheese, which often contains anti-caking ingredients.
Do not overload the pizza: Croque Monsieur flavors are rich. A balanced layer of ham and cheese will bake better than a heavy pile of toppings.
Trim parchment if using it: If you bake on parchment, use only parchment rated for high heat and trim any excess around the pizza to reduce browning at the edges.

Variations

Croque Madame Pizza: After the pizza has baked for 7 minutes, crack 2 large eggs onto the top and bake for 4 to 6 minutes more, until the whites are set and the yolks are still slightly soft.
Turkey and Comté Pizza: Swap the ham for 4 ounces sliced turkey and use 4 ounces Comté instead of Gruyère for a slightly sweeter, nuttier flavor.
Caramelized Onion Croque Pizza: Add 1/3 cup caramelized onions over the béchamel before the ham for a deeper, bistro-style flavor.

Storage & Make-Ahead

Store leftover pizza slices in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 375°F oven for 8 to 10 minutes, or warm slices in a covered skillet over medium-low heat for 5 to 7 minutes. The microwave works in a pinch, but the crust will be softer.

To make components ahead, prepare the Dijon béchamel up to 3 days in advance and refrigerate it in a sealed container. Warm it gently over low heat and whisk in 1 to 2 teaspoons milk if needed before spreading. You can also grate the cheeses up to 2 days ahead and keep them covered in the refrigerator. For best texture, shape and bake the pizza right before serving.

Nutrition (per serving)