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.