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, nice fresh bocconcini that are 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 gazpacho. 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 loving feeling that we all know so well as freshly 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 childlike 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 waltzes 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 lunch, 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.
Cheers!
Song of the day: "I Feel Good" by James Brown.
PrintSpinach and Egg Breakfast Pizza
Spinach and Egg Breakfast Pizza, a great way to combine breakfast and dinner in a most delicious way!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1 12 inch pizza 1x
- Category: Pizza
- Method: Baked
Ingredients
Pizza dough (makes 3 x 12-inch pizza):
- 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
Sauce:
- 1 cup pureed San Marzano tomatoes
- 2 Tbsp e.v.o. oil
- Pinch of salt and pepper
- 1 tsp dried oregano
Spinach:
- 4 cups organic fresh spinach, washed
- 2 Tbsp e.v.o. oil
- 1 garlic scape, chopped fine
- ¼ white onion, chopped fine
- Salt and pepper
Topping:
- 1 medium mozzarella bocconcini cheese
- 3 medium free range hen eggs
- e.v.o. oil for drizzling
Instructions
Pizza dough:
- 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.
Sauce:
- In a bowl blend the tomatoes, olive oil, salt, pepper, and oregano, and set aside.
Spinach:
- 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.
Assembly:
- 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.
- Enjoy!
Notes
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.
Nutrition
- Serving Size: serves 1-2 people
Lovers of spinach like us? Make our Spinach pesto!
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When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
The FoodOlic says
I could have this for breakfast, snack, lunch and dinner... and might also take a bite for mid-night snack! What a delightful way to start the day! Great idea, got to visit Tofino someday, lots of people seem to have a great time over there. Nicoleta has a secret ingredient for her dough or technique?
Yes she does, loving hands, and a dough whisperer knowledge, lol. Just kinding. We have a greta pizza dough recipe on this one. Turns out so light with incredible flavor. Thanks a bunch for stopping by.
Have a great rest of the week!
Loreto
Denise from UrbnSpice says
I am reading your post as I sip my morning cup of very good coffee and I am absolutely enchanted by the idea of making this beautiful Spinach and Egg Breakfast Pizza to start my day. I also often have pizza/flatbread dough in reserve to use at a moment's notice. You have inspired me greatly today! Thank you for your wonderful recipe, and as always, an entertaining post.
Hi Denise, thank you for your kind words. Always aim to please and inspire, after all what would food be without inspiration and creativity, Bland soup, lol.
Enjoy the breakfast pizza, and have a wonderful start to your day!
Cheers!
Loreto
Gloria Duggan says
Well I LOVE pizza!! This is a winner for me....who wouldn't want to eat this for breakfast?? I would eat it for lunch and dinner too!!
Hi Gloria, great minds think alike. Nicoletta and I love pizza and we are with on on having this delicious one an y time of the day too. I loved the egg on top. The flavors married very well together and the crust was outstanding. Thank you so much for the comment, and happy pizza eating, lol.
Cheers!
Loreto
neuroticbaker says
I love the idea of pizza for breakfast! But I don't like eggs so I would only put them on half.
That is the best thing about pizza is that you can have do it two ways. Even without the eggs this pizza is delicious. I happen to love spinach on pizza. Love the earthiness with the flavors of the crust and sauce. Thanks a bunch for stopping by.
Happy Friday!
Loreto
Dominique| Perchance to Cook says
I totally would have pizza for breakfast, especially this one. It sounds amazing!! YUM.
Hi Dominique, this pizza has everything you would want in a breakfast. The Mexicans have huevos rancheros, and us Italians now have Spinach and Egg Breakfast Pizza. Thanks so much for the comment.
Have a great weekend!
Loreto
Patti says
I agree with the foodolic's comment above. This sounds like a delicious combination. I love eggs and vegetables. I can't wait to try this.
prasanna hede says
I can have this anytime of the day! Yummy flavors and lovely clicks.
Thank you so much Prasanna. Nicoletta has a passion for photography and m,anages to capture those moments of richness and vividness.
Have a wonderful Friday!
Loreto out.
kate says
This looks like such a delicious breakfast! I love the addition of spinach!
Hi Kate, Nicoletta and I are such pizza lovers. It is unusual for Italians to have savory for breakfast, but Nicoletta cound't resist this pizza, especially those nice soft eggs with that rich yolk that married so well with the topping of the pizza. Thank you for you lovely comment, and Happy Friday!
Cheers!
Loreto.
Lynn | The Road to Honey says
There is this pretty well known bakery down the street from us that usually has breakfast pizzas in the morning. You have to get there pretty early. . .otherwise they will be gone. Occasionally when I am feeling naughty I'll get one. It's such a filling meal and definitely will hold me over (sometimes until dinner). Loving your versions (plus no lines are involved).????
This place you speak of reminds me of a good little bakery in Tofino B.C. We were there a few years ago and really enjoyed all the little gems of places that were there. The spinach goes so well with the egg and you are so right a good substantial breakfast to keep the energy going all day. Thanks a whole bunch for stopping by and commenting.
Happy weekend to you.
Cheers!
Loreto
Kimberly @ Berly's Kitchen says
This breakfast pizza looks amazing! I've never thought about placing an egg on pizza, but that's a wonderful idea! The addition of spinach helps get some extra veggies in, too.
Hi Kimberly thank you for your comment. It is a craze here in our parts now, the egg on pizza thing. I love when you bite in and that yolk just melds with all those flavors, a very pleasureable experience. One that I think would bring nothing but happy thoughts to a hungry stomach!
Happy cooking!
Loreto
Erin says
This looks like my kind of breakfast!
We are so glad you like it. I think most who are pizza lovers would love this for the start of their day! Those eggs look so inviting don't they? I hope you get to try this one, would love to hear back from you!
Heres to a happy start to the week!
Thanks a bunch for stopping by Erin!
Cheers!
Loreto
chefcarolb2014 says
I'm not a big breakfast eater but I sure love the idea of a breakfast pizza! That's a breakfast I could really get into!
We are so glad that you love it. I can truly tell you it was absolutely delicious. I think it is the perfect thing to get the day going!
Have an amzing week!
Loreto