Spinach-Egg Breakfast Pizzas
I like my food pretty, and this breakfast pizza is eye-popping. Bring it to the table with a bowl of berries or grapes and café au lait. —Lily Julow, Lawrenceville, Georgia
Ingredients
- Cornmeal
- 1 loaf (1 pound) frozen pizza dough, thawed
- 1 tablespoon plus additional extra virgin olive oil, divided
- 5 to 6 ounces fresh baby spinach
- 1/3 cup plus additional grated Parmesan cheese, divided
- 3 tablespoons sour cream
- 1 small garlic clove, minced
- 1/4 teaspoon sea salt
- 1/8 teaspoon plus additional coarsely ground pepper, divided
- 4 large eggs
Reviews
I have never seen parchment paper that can be used at 500°. The highest temperature was 420°.
Very good. Made using pesto, with the spinach as didn't have the sour cream, and Parmesan cheese on hand. Good for Breakfast, brunch, or dinner. Will make again.
I was looking for something different to do with pizza dough and found this little gem of a recipe. Super yummy and easy! It was also nice to have a new breakfast recipe to try. Not everyone in the fam likes spinach, so I made some plain ones with just cheese, egg and crumbled bacon. I added mushrooms and sweet bell pepper to mine along with the spinach...everyone was happy! This is keeper and not just for breakfast!
This is so easy and absolutely delicious. I've made it several times now ... it's so easy and so good, we even eat it for dinner with a side salad! I've even served these to guests to rave reviews. I'm surprised there aren't any other reviews on this site!