Spinach-Egg Breakfast Pizzas

• Produce

  • 5 oz Baby spinach, fresh
  • 1 Garlic clove, small

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 Cornmeal
  • 1 loaf Pizza dough, frozen
  • 1/4 tsp Sea salt

• Dairy

  • 3 tbsp Sour cream

• Other

  • 1/8 teaspoon plus additional coarsely ground pepper, divided

Found on tasteofhome.com

Description

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

Directions

• Directions Preheat oven to 500°. Line two 15x10-in. baking pans with parchment paper; sprinkle lightly with cornmeal. Cut dough into four pieces; stretch and shape into 6- to 7-in. circles. Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add spinach; cook and stir until just starting to wilt, 1-2 minutes. Combine spinach with next five ingredients; spread spinach mixture over each pizza. Leave a slight border of raised dough along edge. Bake on a lower oven rack about 5 minutes. Remove from oven; break an egg into center of each pizza. Return to lower oven rack, baking until egg whites are set but yolks are still runny, about 6-10 minutes. Drizzle olive oil over pizzas; top with additional Parmesan and pepper. Serve immediately. Yield: 4 servings. Originally published as Spinach-Egg Breakfast Pizzas in Taste of Home September/October 2016, p91 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition