Spinach-Egg Breakfast Pizzas Recipe
Spinach-Egg Breakfast Pizzas Recipe photo by Taste of Home
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Spinach-Egg Breakfast Pizzas Recipe

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I like my food pretty, and this breakfast pizza is eye-popping. Bring it to the table with a bowl of berries or grapes and café au lait. —Lily Julow, Lawrenceville, Georgia
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 4 servings


  • Cornmeal
  • 1 loaf (1 pound) frozen pizza dough, thawed
  • 1 tablespoon plus additional extra virgin olive oil, divided
  • 5 to 6 ounces fresh baby spinach
  • 1/3 cup plus additional grated Parmesan cheese, divided
  • 3 tablespoons sour cream
  • 1 small garlic clove, minced
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon plus additional coarsely ground pepper, divided
  • 4 large eggs

Nutritional Facts

1 pizza: 433 calories, 14g fat (4g saturated fat), 199mg cholesterol, 865mg sodium, 55g carbohydrate (3g sugars, 1g fiber), 16g protein.


  1. Preheat oven to 500°. Line two 15x10-in. baking pans with parchment paper; sprinkle lightly with cornmeal. Cut dough into four pieces; stretch and shape into 6- to 7-in. circles.
  2. Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add spinach; cook and stir until just starting to wilt, 1-2 minutes. Combine spinach with next five 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.
  3. 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, about 6-10 minutes. Drizzle olive oil over pizzas; top with additional Parmesan and pepper. Serve immediately. Yield: 4 servings.
Originally published as Spinach-Egg Breakfast Pizzas in Taste of Home September/October 2016, p91

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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