Spinach Breakfast Pizza Recipes

BREAKFAST PIZZA RECIPE

Steps:

• Preheat the oven to 450F. Place a silicone liner on a large baking sheet or spray with oil if using parchment.
• In a medium bowl combine the flour, baking powder and salt and whisk well.
• Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
• Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
• Divide into 4 equal balls about 3-3/8 oz each.
• Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals 7 to 8 inches in diameter and place on the prepared baking sheet.
• Top with spinach, mozzarella and tomatoes, leaving the center open for the egg. Gently break an egg the center of each dough and finish with bacon.
• Bake 10 to 12 minutes, until the crust is golden and the egg is set. Season with salt and pepper.

SPINACH-EGG BREAKFAST PIZZAS

Steps:

• 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.

BREAKFAST PIZZA WITH SAUSAGE, EGGS, SPINACH, AND CREAM

Steps:

• Place your stone on the lowest shelf of your oven, then turn your oven to its highest temperature. Most ovens go to 500°F (260°C) and some to 550°F (287°C). Heat your stone for at least one hour before baking.
• If you're taking your dough out of the fridge, give it about 15 minutes or so to warm up a bit so it will be easier to work with. It should have doubled in size in the fridge. If it hasn't, let it sit at room temperature, covered with a slightly damp towel, until it does.
• Lightly flour your counter and your hands. Flip the dough into the flour bowl so the top side of the dough ball gets dusted first. Flip it once more, making sure that the dough is completely coated. Press the dough down into the flour, then pick it up and place it on the floured countertop.
• Pressing your fingers firmly into the dough, start by flattening the center and work your way out toward the edge to make it wider, until it's about 7 to 9 inches (17 to 23 cm) wide. Pushing down on the dough will release some of the gas and actually begin opening up the dough. Be careful not to disturb the outermost lip. This will eventually become your crust.
• The next step is a bit tricky. Your goal is to take this disc of dough and carefully stretch it to about 14 to 16 inches (35.5 to 40.5 cm) without tearing it or creating a hole. I pick it up with floured hands and begin to gently stretch it over my fists, letting gravity do most of the work.
• Once you've stretched it enough, put the dough back on the counter, making sure there is a generous dusting of flour underneath. Take a few generous pinches of semolina flour and dust your pizza peel. Make sure it's coated evenly. Gently lift and transfer your dough to the peel. Make sure both your hands and the peel are well-floured. You are now ready to dress your pie.
• Start by adding both mozzarellas to the dough, followed by the spinach and garlic. Add the sausage. Top with the cream and season with salt. Transfer to the oven. Bake for 3 minutes, then open the oven, pull out the rack with the baking stone, crack the eggs into the center of the pizza, and season them with salt and pepper. Push the rack back into the oven, close the door, and finish baking.
• The crust will rise significantly. Then change the oven setting from bake to broil, cooking the pizza from the top down until the crust begins to blister. The residual heat of the stone will continue to cook the bottom. (If your broiler is at the bottom of your oven, skip this step and continue to bake the pizza as described.) I cook all my pizzas until they're well done, which could take up to 10 minutes total (sometimes less). Just keep checking so you don't burn it. Look for the cheese to color and the crust to turn deep brown. It may blacken in spots, and that's okay.
• When the pizza is done, remove it from the oven and finish with the chives, a pinch or two of crushed red pepper flakes, a drizzle of olive oil, and the grated hard cheese.

BACON, EGG, AND SPINACH BREAKFAST PIZZA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place pizza on a baking sheet.
• Bake in the preheated oven for 13 to 15 minutes.
• Meanwhile, heat olive oil in a frying pan. Saute bacon, onion, and bell pepper in the hot oil until tender, 8 to 10 minutes. Drain off any grease and return to the pan. Add chopped spinach and garlic; stir until spinach is wilted. Remove from the pan to a small bowl to let cool for a few minutes.
• Remove pizza from oven. Leave oven on. Add egg whites to vegetable mixture; stir to combine.
• Carefully top pizza with vegetable-egg mixture. Pour slowly so eggs don't run off the sides. Use a spoon to catch any drips and return to the top of the pizza.
• Bake in the preheated oven for 10 minutes. Top with Cheddar cheese and bake for 5 minutes more. Remove from the oven and top with fresh basil.