Spinach and Egg Breakfast Pizza, a great way to combine breakfast and dinner in a most delicious way!
Song of the day: “I Feel Good” by James Brown.
Spinach and Egg Breakfast Pizza, is a delicious combination of a crispy light crust, vibrant and punchy pizza sauce, sauteed greens with a bit of spice, and the star, the wonderfully cooked eggs. This is for those who like to have breakfast for dinner, or dinner for breakfast.
Spinach and egg have always been a good combination, whether a souffle’, or quiche, or even a florentine eggs benny. Just thinking of these dishes has my appetite at full attention. But I am one who loves living outside the box and have to say there are many now that have made this way of living a mantra in their lives. The first time I ever experienced a breakfast pizza was in Tofino, British Columbia, Canada. A quaint place filled with anything organic that you could imagine, with a side of hippie. We frequented one of their local cafe bakeries. One of our last stops there I took the risk challenge and ordered a piece of their breakfast pizza, loaded with veggies, hash browns, and scrambled eggs with loads of melted cheese. I fell in love right away, and also thought of my daughter Alexa, who absolutely loves breakfast, and often does a breakfast for dinner. I still get a chuckle when she tells me because you can hear her excitement when she tells you. Several times there, after I encountered this idea of having eggs on pizza, and all I could think of is, I need to get on this egg and pizza train and making it our own decided that the spinach and egg combination was a way to introduce ourselves to this ride.
Nicoletta has been making pizza dough as of late and freezing a few dough balls, so we have them on demand. One thing I have to mention is that Nicoletta and I don’t like freezing things for long, and even the pizza dough gets used up in a week. My motto is fresh is best and if fresh is not available, then look to the freezer for something to use up, that does not look like it just dropped off an iceberg. I am fascinated at the way that dough just rises to the occasion, plus the flavor is so good, no hints of the freezer, lol. With dough resting on a warm counter, all we need to do is get the spinach ready and some pizza sauce, and we are ready to assemble and bake this wonderful Spinach and Egg Breakfast Pizza.
Spinach and Egg Breakfast Pizza: “When the moon hits your eye like a bigga pizza pie, THAT’S AMOREEE”…!
Nicoletta has a way with dough. I probably have said this before, but I am going to say it again, she is the dough whisperer. That dough has risen and is just beginning to rise over the rim of the bowl. The sheen, like a velvet that is screaming to be worked into that disc of pure Italian delight. The spinach we use is from our local 104th street City Market. We love it, being outside, beautiful day, and finding real gems of organic foods that will spike our creativity and palates. I just love sauteing the spinach with olive oil, garlic, and a pinch of house dried chiles. Watching it just wilt, and I am always amazed at how a large bag of spinach when sauteed turns out to become a small handful, shameful yet so deliciously reduced and packed with that earthy flavor. Garlic scapes were used as opposed to normal garlic cloves. One thing I have to say is the garlic scapes are more subtle and go so well with this type of tomato. We have found a brand of tomato called Mutti, which uses San Marzano tomatoes that are so rich and sweet in flavor. It is always nice to find products like this that use quality produce, love it! For cheese, a nice fresh bocconcini that is so moist and melts so well. The star, the eggs, always from free range, super happy hens. That’s it, let’s put this Spinach and Egg Breakfast Pizza together, I am getting hungry!
I love stretching the dough on a nice oiled pizza pan. The way it feels on my hands and working it lovingly to the edges of the pan. The smell of that yeast is fantastic. The sauce is a quick blend of the tomatoes, olive oil, salt, pepper, some oregano. I always taste it, want to make sure it is seasoned well. I would love this as a gaspacho. The spinach is sauteeing nicely with the garlic scapes, onions, olive oil, and just a bit of salt, pepper, not forgetting a pinch of dried red chilies. Look at the colors that are happening. The beautiful border of the dough, encasing that red, red sauce, and the vibrant green of the spinach, and to awaken the senses, the whiteness of the bocconcini, absolutely beautiful. Now the final touch, cracking those eggs so carefully as to not break the yolks. Into the oven it goes. When baking pizza always have a nice hot oven around 425 F.
It smells so delicious in the house, that dough giving us that lovin feeling that we all know so well as fresh baked bread. The sauce with its rich aroma. I can’t wait to dive in. Look at the eggs, that yolk so bright, always bringing a ray of sunshine to anyone’s kitchen. The combination of the spinach and egg is magnificent. Cutting into the pizza let us know that the crust is crispy, and the spinach along with the mozzarella is cooked just right oozing juices and creaminess. The egg just holding the yolk tenderly, but we all know that once bitten into is just going to run and get all messy and scrumptious!
Biting in the crust delivers such texture and flavor, the spinach earthy, seasoned just right to bring it to the taste buds. I love the way the bocconcini melts and strings from the pizza to my lips. I am brought back to my child like nature playing with my food, after all life is too short and why not have fun, it feels good, and I say if it floats your boat? The cheese has such a fresh milk taste to it and the parts that have roasted more a bit are like brown butter to my mouth. I love the way the egg just embeds itself to the spinach and sauce. The whites so tender and moist, and then that explosion of golden goodness that just walzes onto your tastebuds reminding us that life is good and also that these hens are quite happy as the flavor brings nothing but joy.
This pizza is great. I would have it for luch, brunch, breakfast or dinner. It has a perfect balance of flavors and textures, and is so fun to eat. If you and your family have never had breakfast for supper, surprise them and yourself. I would love to be there to see the look on your kids’ faces as they see this pizza, lol.
From our family at SugarLoveSpices to yours, enjoy this Spinach and Egg Breakfast Pizza!
P.S. As you see in the picture one piece is missing an egg, I thought well at least one person may not like to have the egg on top, so the option was there.
Song of the day: “I Feel Good” by James Brown.
- 500 g flour type 00 (or all-purpose)
- 1 tsp granulated sugar
- 10 gr. baker's fresh yeast
- 10 gr. fine sea salt
- 300 ml lukewarm water
- 20 ml e.v.o. oil
- 1 cup pureed San Marzano tomatoes
- 2 Tbsp e.v.o. oil
- Pinch of salt and pepper
- 1 tsp dried oregano
- 4 cups organic fresh spinach, washed
- 2 Tbsp e.v.o. oil
- 1 garlic scape, chopped fine
- 1/4 white onion, chopped fine
- Salt and pepper
- 1 medium mozzarella bocconcini cheese
- 3 medium free range hen eggs
- e.v.o. oil for drizzling
- Pour the flour into the bowl of a food processor.
- In a small bowl, add half of the lukewarm water together with the the yeast and the sugar, stir, and let sit for 5 minutes.
- With the food processor on low/medium speed, pour the yeast dissolved in water into the bowl with flour, then add the oil, salt, and the rest of the water.
- Mix on medium speed until well incorporated and the dough comes together.
- Take dough out of food processor and work it on a lightly floured surface until nice and smooth.
- Divide the dough in 3 balls, place each one in a lightly greased bowl, cover with plastic wrap and set to rest in a warm place, away from air drafts (the oven, turned off of course, is perfect). After 2-3 hours the dough will have doubled in size. You can now use it: stretch it and make pizza or wrap it well in plastic and set in the freezer for a later use.
- In a bowl blend the tomatoes, olive oil, salt, pepper, and oregano, and set aside.
- In a large saute pan drizzle olive oil, and toss in chopped onions and garlic scapes.
- Saute for a minute, then toss in spinach and cover, uncovering frequently to stir as not to burn the spinach on the bottom.
- Saute for about 5 minutes till spinach is well wilted.
- Take off heat and set aside.
- Pre heat oven to 425 F.
- Take one ball of pizza dough and using your hands stretch to the edges of a 12 inch oiled pizza pan.
- Take tomato sauce and spoon onto pizza and spread out leaving a bit of border for a crust edge.
- Take the sauteed spinach and sprinkle sparsley onto sauce.
- Cut up the bocconcini and place evenly on top of spinach.
- Place pizza in the oven and cook for about 10 minutes, or till cheese begins to melt and crust is just starting to brown.
- Take out of oven.
- Next crack eggs delicately and carefully drop them on top of pizza, making sure pieces have an egg each.
- Some may not like eggs so you can leave one out, if you want.
- Season eggs with salt and pepper.
- Drizzle some e.v.o. oil and place back in oven.
- Bake for an additional 2-3 minutes or until pizza crust is golden brown, and eggs are just starting to turn white on the edges of the yolk.
- Take out of oven, and cut, making sure to keep eggs intact.
- Ready to serve.
Remember to factor in the time for the dough to rise about 2-3 hours. Add in a few extra hours if you are using the frozen dough balls, which will need to thaw.
Lovers of spinach like us? Make our Spinach pesto!
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