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Greens, Eggs and Bacon Breakfast Pizza

Contributed By: Christina, CA | See all of Christina's recipes
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Rating: 4.5   Reviews: 1 See Reviews
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This savory, kid-friendly breakfast pie is the perfect addition to any brunch.
RECIPE INGREDIENTS
1 prepared refrigerated pizza dough (such as Trader Joe's)
1 tablespoon olive oil
About 2 cups of Italian cheese blend
6 thick slices applewood smoked bacon, cut into 3/4-inch pieces
1 head of kale, roughly chopped or about 8 ounces of fresh spinach
3 cloves of garlic, minced
5 eggs
Cracked black pepper
1/3 cup chopped green onions (optional)
flour (for flouring surfaces)
cornmeal (for dusting)
Greens, Eggs and Bacon Breakfast Pizza Recipe at Cooking.com
DIRECTIONS
Put pizza stone in lowest rack of oven if you have one.


Preheat oven to 500 degrees F.


Take pizza dough out of package, form into a ball, transfer dough to a bowl, drizzle olive oil on top and let it rest for about 30 minutes.


Meanwhile, in a large pan over medium heat, cook bacon until it is lightly browned, about 7 minutes. Once browned, transfer bacon to plate lined with paper towel.


Pour off all but about 2-3 tablespoons bacon fat from the pan. Over medium heat, add kale or spinach to the pan.


Saute until slightly wilted, about 1 minute. Add minced garlic and saute for another 2 minutes or until kale or spinach is tender. Once it is cooked, transfer to a bowl.


Stretch or roll out pizza dough on a floured surface to form a large 12 to 14 inch pizza.


NOTE: Since my pizza peel isn’t very large, I divide the dough in half and made two 8-inch pizzas instead. I cooked mine one at a time.


If using pizza stone (directions are for two 8-inch pizzas):


Transfer the dough to a GENEROUSLY floured or cornmeal dusted pizza peel (this step is extremely important because if the pizza sticks to the peel, all of the toppings will slide off the pizza onto the stone, which will create a big mess). Evenly distribute 3/4 cup cheese blend over dough. Top with half the sauteed kale or spinach mixture and half the reserved bacon. Crack 2 or 3 eggs over the pizza toppings, making sure you don’t crack the eggs too close to the edge. Season the pizza with freshly cracked black pepper to taste. Sprinkle 1/4 cup cheese blend over pizza. Before placing the pizza in the oven, jiggle the peel. If it is stuck at all, gently lift the sticky dough and dust with more flour or cornmeal. Place the tip of the peel on the edge of the stone at the back of the oven. With one swift motion, jerk the peel back out from under the pizza. Bake pizza in the oven for about 8-12 minutes, depending on how you like your eggs. It’s about 8 minutes for over easy eggs, 11-12 minutes for more well done eggs. Once pizza is cooked, remove from oven and sprinkle with green onions if you are using. Repeat this process with second pizza.


If using pizza pan or baking sheet (directions are for one large 14-inch pizza): Lightly oil pan with canola oil. Scatter cornmeal on the pan for easier release of dough. Evenly distribute 1 ½ cups cheese blend over dough. Top with sauteed kale or spinach mixture and the reserved bacon. Crack 5 eggs evenly over the pizza toppings. Season the pizza with freshly cracked black pepper to taste. Sprinkle remaining 1/2 cup cheese blend over toppings. Transfer pan to the oven. Bake pizza in the oven for about 10-12 minutes, depending on how you like your eggs. Once pizza is cooked, remove from oven and sprinkle with green onions if you are using. Transfer slightly cooled pizza to cutting board and cut into 8 slices and serve.


Date Added: 03/10/2011
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Sarah, MA Reviewed: 12/19/2011
Delicious!
Really good flavor - love the garlic-y greens (I used spinach). Also used Canadian bacon instead of regular. However, will NOT follow the directions re: heating the pizza stones in advance / sliding them onto the stones - even though I used cornmeal on the bottom, the dough would not slide, and getting them onto the burning hot stone ended up being a two-person, somewhat dangerous job.
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