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Spinach and Egg Breakfast Pizza

Spinach and Egg Breakfast Pizza


  • Author: Loreto
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 1 12 inch pizza 1x

Description

Spinach and Egg Breakfast Pizza, a great way to combine breakfast and dinner in a most delicious way!


Ingredients

Scale

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
  • 1/4 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:

  1. Pour the flour into the bowl of a food processor.
  2. 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.
  3. 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.
  4. Mix on medium speed until well incorporated and the dough comes together.
  5. Take dough out of food processor and work it on a lightly floured surface until nice and smooth.
  6. 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:

  1. In a bowl blend the tomatoes, olive oil, salt, pepper, and oregano, and set aside.

Spinach:

  1. In a large saute pan drizzle olive oil, and toss in chopped onions and garlic scapes.
  2. Saute for a minute, then toss in spinach and cover, uncovering frequently to stir as not to burn the spinach on the bottom.
  3. Saute for about 5 minutes till spinach is well wilted.
  4. Take off heat and set aside.

Assembly:

  1. Pre heat oven to 425 F.
  2. Take one ball of pizza dough and using your hands stretch to the edges of a 12 inch oiled pizza pan.
  3. Take tomato sauce and spoon onto pizza and spread out leaving a bit of border for a crust edge.
  4. Take the sauteed spinach and sprinkle sparsley onto sauce.
  5. Cut up the bocconcini and place evenly on top of spinach.
  6. Place pizza in the oven and cook for about 10 minutes, or till cheese begins to melt and crust is just starting to brown.
  7. Take out of oven.
  8. Next crack eggs delicately and carefully drop them on top of pizza, making sure pieces have an egg each.
  9. Some may not like eggs so you can leave one out, if you want.
  10. Season eggs with salt and pepper.
  11. Drizzle some e.v.o. oil and place back in oven.
  12. 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.
  13. Take out of oven, and cut, making sure to keep eggs intact.
  14. Ready to serve.
  15. 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.

  • Category: Pizza
  • Method: Baked

Nutrition

  • Serving Size: serves 1-2 people
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