Spinach-Egg Breakfast Pizzas Recipe

5 1 1
Spinach-Egg Breakfast Pizzas Recipe
Spinach-Egg Breakfast Pizzas Recipe photo by Taste of Home
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Spinach-Egg Breakfast Pizzas Recipe

Read Reviews
5 1 1
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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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 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

Directions

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.
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.
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

Nutritional Facts

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

  • 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
  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

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LoungeDog User ID: 8505028 259670
Reviewed Jan. 14, 2017

"This is so easy and absolutely delicious. I've made it several times now ... it's so easy and so good, we even eat it for dinner with a side salad! I've even served these to guests to rave reviews. I'm surprised there aren't any other reviews on this site!"

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