Cookin' with Super Pickle: Eggs Benedict Pizza

My husband has been wanting Eggs Benedict for a while. I decided to get a little creative with it... Fantastic for breakfast or dinner!!

Toppings:
Canadian Bacon
1 cup shredded cheese(your preference, I used cheddar jack)
10 eggs(plus the 2 whites from the Hollandaise Sauce), beaten
1/2 tsp garlic powder
salt and pepper to taste
fresh chives, chopped

English Muffin Crust:
This is a non- GF version...for GF use 1/2 this recipe

2 tsp yeast
3/4 cup warm milk
1 TB sugar
1 TB butter, melted
1 egg
1/2 tsp salt
2 1/2 cups flour

Hollandaise Sauce:
1/4 cup butter, melted
1/2 cup plain greek yogurt
2 egg yolks, well beaten
1 tsp lemon juice
1 tsp parsley
1/2 tsp chopped dill
1/2 tsp ground mustard powder
salt and pepper to taste

English Muffin Crust:
Place yeast, milk and sugar in a bowl and allow to proof until nice and foamy.
Add salt and melted butter and egg, mix well then add in flour 1/2 cup at a time.

Scrape the dough away from the sides of the bowl and form into a ball.

Cover with a damp towel and allow to rise in a warm place for 30 minutes.

Scoop onto a greased pizza pan that has been liberally sprinkled with cornmeal, with slightly damp hands pat into a circular shape, cover and set aside.

Sauce:

In a double boiler over simmering water whisk butter, yogurt, eggs and lemon juice together.
Cook 15 minutes, whisking often, until thickened.

Remove from heat and still in remaining ingredients.

Eggs:
Mix garlic powder, salt and pepper into beaten eggs.
Grease a large skillet and heat over medium heat, add beaten eggs and cook, stirring often until slightly underdone.