Breakfast Pizza

When I think about breakfast pizza, I imagine taking cardboard boxes out of the fridge from the night before, and lifting the lids to see what’s left. Maybe I’ll eat the leftover pizza hot, maybe I’ll warm it up in the microwave. It’s a lazy breakfast, but sometimes that’s what you need on a Sunday morning.

This is so different. I admit, when I saw this breakfast pizza with an egg over on Smitten Kitchen, I didn’t think it would work. But it does work, and makes a dish suitable to serve to company or just to enjoy on your own. I stretched the dough very thin to make sure the pizza base was large enough to support the egg; you can see I ended up with a pizza almost as big as the plate. I like my egg yolk cooked, and it was just firm enough for me here. But if you like your egg over easy, you could take it out of the oven sooner. Either way, it’s a novel idea and changed the way I think about breakfast pizza.

4 oz. whole wheat dough (such as from Trader Joe’s)
1/2 c. frozen chopped spinach, thawed and drained
1/2 tomato, chopped
1/4 c. shredded mozzarella
1 egg

Stretch dough into a circle on a greased cookie sheet. Top with spinach, tomato, and cheese. Crack egg gently in the center of the pizza. Bake at 425F for 12-15 minutes.

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