There’s simply no reason crispy, cheesy pizza can’t be enjoyed for breakfast, especially when it’s topped with bacon and eggs. A cast-iron skillet replaces the need for a pizza stone thanks to its ability to get hot fast (and stay hot) and ensures your dough bakes up into a bubbly brown crust. It also makes this a one-pan meal: you’ll cook the bacon, wilt the spinach, and cook the pizza all in the same skillet. Instead of cracking the eggs directly over the pizza and risking an unwanted eggshell, crack them into a small bowl first, then slide them on one-by-one.
4 slices bacon
6 ounces baby spinach
3 cloves garlic, thinly sliced
1 tablespoon plain yellow cornmeal
12 ounces store-bought pizza dough, at room temperature
4 large eggs
6 ounces fontina, grated (1½ cups)
How to Make It
Heat oven to 450°F. Cook bacon in a 10-inch ovenproof skillet (preferably cast iron) over medium heat until crisp, 12 to 15 minutes. Remove bacon from pan, then add the spinach and garlic. Cook, stirring occasionally, until the spinach wilts, 4 minutes. Set mixture aside and wipe out skillet.
Sprinkle cornmeal into skillet. Add dough, pressing it gently until it covers the bottom and reaches 1 inch up the sides of the skillet. Place over medium heat and cook for 8 minutes, until the bottom of the dough begins to brown. As the dough cooks, top with reserved bacon, spinach mixture, eggs, and fontina.
Transfer the skillet to the oven and bake on bottom rack until the crust is golden, eggs are set, and cheese begins to brown, 10-15 minutes. Let rest 5 minutes before slicing.
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