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Spinach-Egg Breakfast Pizzas

I like my food pretty, and this breakfast pizza is eye-popping. Bring it to the table with a bowl of berries or grapes and café au lait. —Lily Julow, Lawrenceville, Georgia
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    4 pizzas

Ingredients

  • Cornmeal
  • 1 loaf (1 pound) frozen pizza dough, thawed
  • 1 tablespoon plus additional extra virgin olive oil, divided
  • 5 to 6 ounces fresh baby spinach
  • 1/3 cup plus additional grated Parmesan cheese, divided
  • 3 tablespoons sour cream
  • 1 small garlic clove, minced
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon plus additional coarsely ground pepper, divided
  • 4 large eggs

Directions

  • Preheat oven to 500°. Line two 15x10x1-in. baking pans with parchment; sprinkle lightly with cornmeal. Cut dough into 4 pieces; stretch and shape into 6- to 7-in. circles and place in pans.
  • Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add spinach; cook and stir until just starting to wilt, 1-2 minutes. Combine spinach with next 5 ingredients; spread spinach mixture over each pizza. Leave a slight border of raised dough along edge. Bake on a lower oven rack about 5 minutes.
  • Remove from oven; break an egg into center of each pizza. Return to lower oven rack, baking until egg whites are set but yolks are still runny, 6-10 minutes. Drizzle olive oil over pizzas; top with additional Parmesan and pepper. Serve immediately.
Nutrition Facts
1 pizza: 433 calories, 14g fat (4g saturated fat), 199mg cholesterol, 865mg sodium, 55g carbohydrate (3g sugars, 1g fiber), 16g protein.

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