Sometimes, you want pizza for breakfast. This ain’t no leftover grease bread from last week’s party, either. Taking advantage of instant pizza dough yeast for quick preparation time, this breakfast pizza recipe will satisfy the taste buds. My roommate Yang and I made this one for lunch. It doesn’t even matter what time of day. It’s still delicious.
- Quick Pizza Dough
- Extra virgin olive oil for the pizza stone
- 6 slices bacon
- 6 green onions, chopped
- 4 cloves garlic, sliced thinly
- 1 cup spinach, coarsely chopped
- 1/2 cup grated Parmesan
- 1 cup grated Mozzarella
- 6 eggs, at room temperature
- Freshly ground black pepper
- Coarse salt
- A 14-inch pizza stone
- A rolling pin
Prepare the pizza dough and toppings.
Preheat the oven to 450°F.
Fry the bacon in a large cast iron pan, until crispy. Remove the bacon to a paper towel-lined plate and daub the fat from the bacon. In the bacon grease, fry the green onions and garlic slices for 45 seconds. Remove to a small bowl. Coarsely chop the bacon.
Film the pizza stone with olive oil. Roll out the pizza dough on the pizza stone. Top with Mozzarella and Parmesan, bacon bits, garlic and green onions, and spinach. Make 6 small indentations in the toppings. Into each indentation, crack an egg, making sure to keep the yolk intact. Season the pizza with coarse sea salt and freshly ground pepper. Bake in the preheated oven for 13-15 minutes, until the egg yolks have set but are not crusty. Knowing when the eggs are done is the most tricky part of the cooking process. Begin to check firmness at 11-12 minutes. Use a fork to test the yolk’s firmness without breaking the surface of the yolk. If you think it’s almost done, take it out of the oven. The residual heat will finish off the cooking process.
Remove from the oven, let cool, and serve with hot sauce if you so desire. Serves 4-6.
Inspired by Smitten Kitchen.