Saturday night I was out with some friends and the topic of late night pizza came up, (they wanted it and I didn’t). I’m not usually one for drunk munchies after a night out at the bars, as the food is usually as far from anything resembling a health food as you can get. But I was inspired to make a breakfast pizza the following morning, sort of compromise between not eating pizza late that night and having it for breakfast the next day. You can pretty much throw eggs on anything and call it “breakfast”, but I really wanted it to taste like breakfast! Man oh man, it did not disappoint, it was delectable! I highly recommend you trying breakfast pizza soon, if you havent had it yet, mine or your own creation!
- 2 thin pizza crusts (Trader Joes has great dough already shaped into thin pizza crusts)
- 1/8 cup flour
- 1/2 cup Pesto
- 2 cups mozzarella cheese
- 1/2 cup goat cheese
- 1 package of bacon
- 2 cups of crimini mushrooms
- 2 cups spinach
- 6 eggs
- Pre-heat the oven to 400 degrees
- Remove the pizza crusts from the fridge and bring to room temp (let sit out for 10-15 minutes)
- Cook the bacon, I like mine extra crispy
- Use the same pan that you used to cook the bacon to saute the mushrooms for extra flavor
- When the mushrooms are almost finished throw the spinach in the pan with the mushrooms, and allow to wilt slightly
- Flour the baking sheets the pizzas will go on before laying down the crust
- Top the pizzas with the pesto sauce, (I used a pesto quinoa blend from Trader Joes)
- Lightly top with the mozzarella cheese and the goat cheese
- Layer on the bacon and mushrooms and spinach, creating 3 small divots for the eggs to be cracked into, so the whites don’t spread all over the pizza
- Place pizzas in the oven for 9-10 minutes, remove when the eggs looked cooked and the pizza crust is golden brown!
- Enjoy your delicious breakfast pizza!