SPINACH-EGG BREAKFAST PIZZAS
Steps:
- Preheat oven to 500°. Line two 15x10x1-in. baking pans with parchment; sprinkle lightly with cornmeal. Cut dough into 4 pieces; stretch and shape into 6- to 7-in. circles and place in pans., Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add spinach; cook and stir until just starting to wilt, 1-2 minutes. Combine spinach with next 5 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, 6-10 minutes. Drizzle olive oil over pizzas; top with additional Parmesan and pepper. Serve immediately.
Nutrition Facts : Calories 433 calories, Fat 14g fat (4g saturated fat), Cholesterol 199mg cholesterol, Sodium 865mg sodium, Carbohydrate 55g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.
BACON, EGG, AND SPINACH BREAKFAST PIZZA
No-guilt pizza for breakfast? Yes! Use a CAULIPOWER® pizza for a delicious and easy breakfast the whole family will love.
Provided by Linda T
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Pizza Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place pizza on a baking sheet.
- Bake in the preheated oven for 13 to 15 minutes.
- Meanwhile, heat olive oil in a frying pan. Saute bacon, onion, and bell pepper in the hot oil until tender, 8 to 10 minutes. Drain off any grease and return to the pan. Add chopped spinach and garlic; stir until spinach is wilted. Remove from the pan to a small bowl to let cool for a few minutes.
- Remove pizza from oven. Leave oven on. Add egg whites to vegetable mixture; stir to combine.
- Carefully top pizza with vegetable-egg mixture. Pour slowly so eggs don't run off the sides. Use a spoon to catch any drips and return to the top of the pizza.
- Bake in the preheated oven for 10 minutes. Top with Cheddar cheese and bake for 5 minutes more. Remove from the oven and top with fresh basil.
Nutrition Facts : Calories 250.9 calories, Carbohydrate 21 g, Cholesterol 35.5 mg, Fat 12.9 g, Fiber 2 g, Protein 12.9 g, SaturatedFat 4.6 g, Sodium 445.3 mg, Sugar 2.2 g
BREAKFAST PIZZA WITH SAUSAGE, EGGS, SPINACH, AND CREAM
The first time I had this pizza was the first time I let my dough sit overnight in the fridge. This is a cream-based pie, but tomato sauce works well here, too.
Provided by Joe Beddia
Categories Pizza Breakfast Spinach Sausage Egg Cheese Mozzarella
Yield Makes 1 (14-16-inch [35.5-40.5-cm]) pizza
Number Of Ingredients 14
Steps:
- Place your stone on the lowest shelf of your oven, then turn your oven to its highest temperature. Most ovens go to 500°F (260°C) and some to 550°F (287°C). Heat your stone for at least one hour before baking.
- If you're taking your dough out of the fridge, give it about 15 minutes or so to warm up a bit so it will be easier to work with. It should have doubled in size in the fridge. If it hasn't, let it sit at room temperature, covered with a slightly damp towel, until it does.
- Lightly flour your counter and your hands. Flip the dough into the flour bowl so the top side of the dough ball gets dusted first. Flip it once more, making sure that the dough is completely coated. Press the dough down into the flour, then pick it up and place it on the floured countertop.
- Pressing your fingers firmly into the dough, start by flattening the center and work your way out toward the edge to make it wider, until it's about 7 to 9 inches (17 to 23 cm) wide. Pushing down on the dough will release some of the gas and actually begin opening up the dough. Be careful not to disturb the outermost lip. This will eventually become your crust.
- The next step is a bit tricky. Your goal is to take this disc of dough and carefully stretch it to about 14 to 16 inches (35.5 to 40.5 cm) without tearing it or creating a hole. I pick it up with floured hands and begin to gently stretch it over my fists, letting gravity do most of the work.
- Once you've stretched it enough, put the dough back on the counter, making sure there is a generous dusting of flour underneath. Take a few generous pinches of semolina flour and dust your pizza peel. Make sure it's coated evenly. Gently lift and transfer your dough to the peel. Make sure both your hands and the peel are well-floured. You are now ready to dress your pie.
- Start by adding both mozzarellas to the dough, followed by the spinach and garlic. Add the sausage. Top with the cream and season with salt. Transfer to the oven. Bake for 3 minutes, then open the oven, pull out the rack with the baking stone, crack the eggs into the center of the pizza, and season them with salt and pepper. Push the rack back into the oven, close the door, and finish baking.
- The crust will rise significantly. Then change the oven setting from bake to broil, cooking the pizza from the top down until the crust begins to blister. The residual heat of the stone will continue to cook the bottom. (If your broiler is at the bottom of your oven, skip this step and continue to bake the pizza as described.) I cook all my pizzas until they're well done, which could take up to 10 minutes total (sometimes less). Just keep checking so you don't burn it. Look for the cheese to color and the crust to turn deep brown. It may blacken in spots, and that's okay.
- When the pizza is done, remove it from the oven and finish with the chives, a pinch or two of crushed red pepper flakes, a drizzle of olive oil, and the grated hard cheese.
EGG, HAM AND SPINACH PIZZA
Provided by Ellie Krieger
Categories main-dish
Time 30m
Yield 4 servings, serving size: 1 slice
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F. Place the pizza shell on a cookie sheet. Scatter spinach all over crust. Drizzle with oil. Evenly distribute prosciutto, Parmesan and garlic on top of spinach. Crack eggs onto pizza, roughly positioning 1 yolk on each pizza quarter. Bake for 12-15 minutes, until spinach is wilted and egg whites are just fully cooked. Cut into 4 large slices.
Nutrition Facts : Calories 385, Fat 16 grams, SaturatedFat 6 grams, Cholesterol 240 milligrams, Sodium 1190 milligrams, Carbohydrate 39 grams, Fiber 7 grams, Protein 25 grams
EGG BREAKFAST PIZZA
This recipe will make two pizzas. I came up with it by accident by throwing a bunch of ingredients together. We make it on the weekends at the lake for breakfast/brunch. You can modify toppings. I usually make one sausage and one bacon. Each pizza will serve 3 to 4 people.
Provided by John Gaignat
Categories Breakfast and Brunch Eggs Breakfast Pizza Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
- Place pizza crusts upside down on cookie sheets and bake for 5 to 7 minutes. Do not allow to brown.
- Beat eggs, milk, salt and pepper. Scramble eggs until firm.
- Remove crusts from oven, turn right side up, spread 1/2 can of cream of celery soup on top of each crust. Spread 1/2 of egg mixture on each crust. Sprinkle bacon bits on one pizza and cooked sausage on the other. Cover each with onions and peppers. Top each pizza with 2 cups of cheese.
- Bake in preheated oven, for 25 to 30 minutes, until cheese is golden brown.
Nutrition Facts : Calories 628.1 calories, Carbohydrate 38.7 g, Cholesterol 266.3 mg, Fat 38.2 g, Fiber 2.1 g, Protein 34.1 g, SaturatedFat 16.5 g, Sodium 1424.1 mg, Sugar 3.3 g
GREET-THE-SUN BREAKFAST PIZZAS
South Beach Diet Online (Phase 2) Pizza for breakfast? Why not? It's especially tasty when topped with a sunny-side-up egg and veggies. Quarter or halve the recipe for just one or two pizzas, and try shredded part-skim mozzarella instead of feta, if you like.
Provided by WendyMaq
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- In a large nonstick skillet, heat 1 teaspoon of oil over medium heat. Add spinach, in batches if necessary, and cook until wilted, 2 to 3 minutes.
- Brush inside of each pita round with 1 teaspoon oil. Place pita rounds, oiled side up, on a large baking sheet and bake until starting to brown, about 5 minutes. Remove from the oven.
- Divide tomatoes and spinach evenly among pita halves, leaving an empty space in the center of each for an egg. Crack 1 egg into the center of each pita. Sprinkle with salt and pepper, return to the oven, and bake until yolks are lightly set, 8 to 10 minutes. Sprinkle with cheese and continue baking until cheese has softened, about 2 minutes more. Serve warm.
SPINACH BREAKFAST PIZZA
From George Duran's cookbook, Take This Dish and Twist It. When I pick up this book, I feel a jolt of electricity! I think it's high-powered! He says of this recipe, "I love surprising my friends when I pull this pizza out of the oven for brunch. If you're spinach-phobic, replace it with pretty much any veggie or meat topping. Don't you just love limitless options?"
Provided by mersaydees
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F.
- Brush top of the pizza crust with the 1 teaspoon oil. Place crust directly on the middle rack of the oven; bake for 8 to 10 minutes.
- Meanwhile, while crust is baking, cook the spinach according to the package directions. Drain, reserving 1 tablespoon fo the liquid. Squeeze spinach dry. Whisk together the eggs and the reserved spinach liquid in medium bowl. Season with salt and pepper.
- In 10-inch skillet heat the 2 tablespoons oil over medium heat. Add the onion; sauté about 4 minutes or until translucent. Add the spinach, breaking up the pieces, and heat through. Stir the spinach mixture into the eggs and mix well. Lower the heat to low. Pour the egg mixture into the skillet. Cook and gently stir the eggs for 3 to 4 minutes or until they are just set yet still moist.
- Spread egg mixture evenly over the baked pizza crust and top with the cheese. Bake about 1 minute more or until the cheese is melted and lightly browned. Serve hot.
Nutrition Facts : Calories 305.1, Fat 22.5, SaturatedFat 7.2, Cholesterol 386.8, Sodium 283.9, Carbohydrate 7.4, Fiber 2.7, Sugar 2.5, Protein 19.1
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