Breakfast Pizza With Sunny Side Up Eggs, Spinach, and Bacon
Does "breakfast pizza" bring back memories of your college days?
Sometimes the best (or only real) food of the day was the cold (actually room temperature) petrified slice stuck to the greasy box on the table.
But that's not what this post is about. Here is a breakfast pizza idea that is warm and fresh and, in the words of Carb Diva, "easy peasy lemon squeezy"..
Equipment You Will Need
- mixing bowl for preparing pizza dough
- 12-inch pizza pan
- pizza wheel/cutter (optional)
- small sauté pan for cooking bacon
- Dutch oven or large sauté pan with lid for cooking kale
- cheese grater (if not using pre-shredded packaged cheese)
- custard cup or coffee cup for placing raw egg atop pizza
Ingredients for One 12-inch pizza
- 1/2 batch pizza dough, (see below)
- 2 tablespoons olive oil
- 4 slices bacon, cooked crisp and crumbled (SEE OTHER SUGGESTIONS BELOW)
- 2 cups grated Cheddar cheese, (SEE OTHER SUGGESTIONS BELOW)
- 3 medium eggs
- 1 tablespoon olive oil
- 1/2 pound kale leaves, washed, stemmed, and chopped (use tender inner leaves if possible)
Pizza Dough (makes enough for two 12-inch pizzas)
- 1 cup warm water
- 2 tsp. active dry yeast
- 2 1/2 cups all-purpose flour
- 3 tablespoons olive oil
- 1 tsp. salt
- 1 tsp. sugar
Place warm water in large mixing bowl. Sprinkle yeast over and stir just to moisten. Let stand for 5 minutes. Add remaining ingredients to the bowl and stir quickly to mix thoroughly. Let dough rest 5 minutes.
Turn dough out onto lightly-floured work surface and knead about 10 times. Divide dough in half and place each half in the center of a lightly-greased 12-inch pizza pan. Press or roll the dough to the edges.
Suggested Meat and Cheese Combinations
Instead of Kale?
cooked Italian sausage
1/2 can refried beans
halved cherry tomatoes
diced cooked ham
diced cooked corned beef
Instructions for Assembling and Baking Pizza
- Preheat oven to 450 degrees F.
- Brush 2 tablespoons of olive oil on pizza dough in pan. Top dough with grated cheese and meat of your choice. Set aside.
- Place remaining 1 tablespoon olive oil and 2 tablespoons water in Dutch oven over medium-high heat. Add kale; cook and stir 1 minute. Cover Dutch oven and steam kale 3 to 5 minutes or until kale is wilted and tender but not soft, stirring occasionally. Remove from Dutch oven and pat dry with paper towels. Scatter steamed kale over pizza, leaving 3 evenly spaced circles open for the eggs.
- Crack one egg at a time into custard cup and then gently pour onto pizza in the circles made with the steamed kale.
- Bake in preheated oven about 10 minutes or until cheese is melty and eggs are to your liking (I like my yolks a bit runny).
What Makes This Recipe Work?
- Easy to assemble.
- The pizza dough can be made ahead of time.
- The meat can be precooked and the cheese pre-grated and stored in the refrigerator.
- Numerous flavor combination possibilities.
© 2015 Linda Lum