Applewood Smoked Bacon and Egg Breakfast Pizza
Recipe: Kitchen Daily
Photo: David Nehmer
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- (14 oz) prepared pizza dough
- 1 c
- crisp crumbled applewood-smoked bacon
- cornmeal for dusting
- olive oil, as needed
- 1/2 Tbsp
- 1/2 c
- chunky tomato sauce
- 1 c
- fresh spinach leaves, stems removed
- 1 c
- fontina cheese
- 4 medium
- 2 Tbsp
- grated parmesan cheese
- salt and black pepper, as needed
1Heat oven to 450°F.
Divide dough ball into 4 pieces and roll or hand stretch each into a 7-inch crust. Sprinkle lightly with cornmeal and arrange cornmeal side down, on baking sheets
2Combine butter and spinach in small nonstick skillet and sauté over medium heat for 30 to 60 seconds, stirring constantly, until just wilted and reserve
3Spread tomato sauce evenly over each pizza and top with spinach and Fontina cheese. Sprinkle bacon around outer edge of each pizza (leaving center open for egg)
4Bake for 4 minutes. Remove pizza from oven. Using the back of a spoon, gently push sauce/cheese to outer edge forming an indentation.
5Gently pour cracked egg in center of each pizza. Sprinkle evenly with Parmesan cheese. Return pizzas to oven and bake an additional 5 to 6 minutes or until crust is golden
6If egg whites are not cooked, cover pizza and let sit an additional 3 to 5 minutes, or until desired doneness.
Season with salt and black pepper to taste. Cut each pizza into slices.