Bacon & Eggs Breakfast Pizza
Serves 2
Ingredients
- 3 thin bacon slices, chopped
- 3 cloves garlic, chopped
- 1 lb spinach
- pinch of salt & pepper
- 2 eggs
- 1 cup shredded fontina cheese
- flour for dusting work surface
- 8 oz pizza dough (store-bought or home-made), room temperature
- 3 tbsp grated pecorino romano cheese
How-to
- Pull out your raw dough and let it warm to room temperature
- Preheat oven to 500º and place oven rack on the bottom rung
- Heat a sauté pan over medium heat and cook bacon for 5-10 minutes. As the bacon cooks it will render down its own fat. Once golden and crispy, remove the bacon to a paper towel, leaving the fat in the pan
- To the same pan, with the bacon fat, add the chopped garlic and cook until barely golden-brown, 1-2 minutes
- Add spinach and cook until wilted, 1-2 minutes. Remove to towel-lined plate to absorb access moisture while you shape the pizza dough
- Flour a work surface. Place dough, and start to tap with fingertips into a flat circle. Press out any air holes, gently. As you tap and press, leave a small mound of dough in the center and move outward, almost to the edge
- Switch to stretching dough atop clenched fists, rotating gently. Once the dough is stretched to the desired size and thickness, transfer to a flat cookie sheet or heated pizza stone
- Top pizza with the spinach mixture, spreading evenly and sprinkle fontina cheese, leaving a couple of wells in the topping for the eggs
- Crack the eggs into the wells and sprinkle the top with the cooked bacon
- Bake on bottom rack until golden and bubbly, 8-10 minutes. If the bottom is crispy but the top has not started to bubble, broil just to brown the top
- Remove from oven, sprinkle with pecorino romano cheese, slice and serve