Eggs Florentine Breakfast Pizza
Working on a weekly grocery budget can be tough because sometimes you get those mid-week cravings and there’s still a good 3-4 days before your next shopping trip. So, when a pizza craving hit me hard this week I started scrambling in my fridge to see what I could throw onto a pizza crust to call a pizza. The result was this insanely delicious Eggs Florentine Breakfast Pizza.
Luckily, last week I hit a really good sale on shredded cheese and stashed a bunch in my freezer, so I had the cheese portion of the pizza on lock down. It had been a long time since I’ve made a breakfast pizza and I had plenty of eggs, so I thought I’d go that route. I wanted to do something a little different with my breakfast pizza this time, so I made e a quick white sauce, added some of the frozen spinach that’s always hanging out in my freezer, and made it into a “florentine” breakfast pizza. OMG, it turned out even better than I had imagined! Creamy, a little garlicky, and oh that golden runny yolk…
I used my super fast 30 minute Thin and Crispy Pizza Crust because I didn’t feel like waiting around for the pizza dough to rise. Add to that the fact that I pretty much always have all of these ingredients on hand means this pizza is going to be happening in my kitchen very, very frequently. This could be bad (bad as in good).
You can use any type of pizza crust that you like, just know that the baking time may differ. Keep an eye on it in the oven (hopefully you have an oven window) and take it out when the cheese and crust are nicely browned on the edges.
P.S. Please do NOT be frightened away by the white sauce. It takes 5 minutes and is super easy. :D
Do you want to know my secret to pristine relaxation in the midst of being a mom to three small boys? I wake-up at 5:00 in the morning. And don’t call me crazy. TWO hours of quiet every morning, drinking coffee in silence, getting some work done in peace, eating breakfast alone without interruption, enjoying a beautiful, peaceful summer morning. Have I convinced you yet? It is a million times worth it! After waking up early in the morning and having this quiet time to myself, I always have a better day.
I made this eggs florentine breakfast pizza at 6:00 in the morning, does it look more peaceful to you than other things I make? It does to me. 🙂
Do you want to know my secret to pristine relaxation in the midst of being a mom to three small boys? I wake-up at 5:00 in the morning. And don’t call me crazy. TWO hours of quiet every morning, drinking coffee in silence, getting some work done in peace, eating breakfast alone without interruption, enjoying a beautiful, peaceful summer morning. Have I convinced you yet? It is a million times worth it! After waking up early in the morning and having this quiet time to myself, I always have a better day.
I made this eggs florentine breakfast pizza at 6:00 in the morning, does it look more peaceful to you than other things I make? It does to me. 🙂
Ingredients
For the base
For the topping
Method
Luckily, last week I hit a really good sale on shredded cheese and stashed a bunch in my freezer, so I had the cheese portion of the pizza on lock down. It had been a long time since I’ve made a breakfast pizza and I had plenty of eggs, so I thought I’d go that route. I wanted to do something a little different with my breakfast pizza this time, so I made e a quick white sauce, added some of the frozen spinach that’s always hanging out in my freezer, and made it into a “florentine” breakfast pizza. OMG, it turned out even better than I had imagined! Creamy, a little garlicky, and oh that golden runny yolk…
I used my super fast 30 minute Thin and Crispy Pizza Crust because I didn’t feel like waiting around for the pizza dough to rise. Add to that the fact that I pretty much always have all of these ingredients on hand means this pizza is going to be happening in my kitchen very, very frequently. This could be bad (bad as in good).
You can use any type of pizza crust that you like, just know that the baking time may differ. Keep an eye on it in the oven (hopefully you have an oven window) and take it out when the cheese and crust are nicely browned on the edges.
P.S. Please do NOT be frightened away by the white sauce. It takes 5 minutes and is super easy. :D
Do you want to know my secret to pristine relaxation in the midst of being a mom to three small boys? I wake-up at 5:00 in the morning. And don’t call me crazy. TWO hours of quiet every morning, drinking coffee in silence, getting some work done in peace, eating breakfast alone without interruption, enjoying a beautiful, peaceful summer morning. Have I convinced you yet? It is a million times worth it! After waking up early in the morning and having this quiet time to myself, I always have a better day.
I made this eggs florentine breakfast pizza at 6:00 in the morning, does it look more peaceful to you than other things I make? It does to me. 🙂
Do you want to know my secret to pristine relaxation in the midst of being a mom to three small boys? I wake-up at 5:00 in the morning. And don’t call me crazy. TWO hours of quiet every morning, drinking coffee in silence, getting some work done in peace, eating breakfast alone without interruption, enjoying a beautiful, peaceful summer morning. Have I convinced you yet? It is a million times worth it! After waking up early in the morning and having this quiet time to myself, I always have a better day.
I made this eggs florentine breakfast pizza at 6:00 in the morning, does it look more peaceful to you than other things I make? It does to me. 🙂
Ingredients
For the base
- 125ml milk
- 1 tsp golden caster sugar
- 2 tsp dried yeast
- 500g ‘00’ pasta flour or bread flour, plus extra for dusting
- 1 tbsp olive oil
For the topping
- 4 tomatoes
- 2 garlic cloves, crushed
- small bunch oregano, chopped (or 1 tsp dried oregano)
- 80g bag baby spinach
- 50g parmesan (or Vegetarian alternative), grated
- 125g ball mozzarella, torn into pieces
- 4 large eggs
Method
- Pour 150ml boiling water into a jug with the milk and sugar. Sprinkle in the yeast and leave to stand for 10 mins or until frothy.
- In a large bowl, stir together the flour and 1 tsp salt, then make a well in the centre. Pour in the olive oil, followed by the yeast mixture. Stir well, then knead together in the bowl to form a soft dough.
- Transfer to a floured surface and knead for 10 mins. Put the dough in a bowl, cover with cling film and leave in a warm place for 1 hr.
- Peel the tomatoes by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. Coarsely grate the tomatoes, then stir in the garlic and oregano. Blanch the spinach by drenching it in boiling water in a colander over the sink. Leave the spinach until it’s cool enough to handle, then squeeze out any excess moisture.
- Heat oven to 220C/200C fan/gas 7. Divide your dough into 4 and shape each piece into a ball. Roll the bases out flat to about 25cm diameter and dimple the surfaces with your fingers. Spread each one with the tomato paste, season, then divide the cooked spinach between the 4 pizzas. Top with grated Parmesan and torn mozzarella.
- Slide the pizzas directly onto hot oven shelves or baking sheets. Bake 2 at a time for 5 mins, then nudge the toppings away from the centre slightly to create a gap in which to crack the eggs. Return the pizzas to the oven to finish cooking – they should take another 6-7 mins, depending on how you like your yolk.