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Breakfast Pizza with Eggs, Bacon & Spinach - A Hearty, Crowd-Pleasing Morning Meal

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound pizza dough (store-bought or homemade), or a 12-inch parbaked crust
  • 4–6 slices thick-cut bacon, chopped
  • 2 cups fresh baby spinach, roughly chopped
  • 1 small shallot or 1/4 small red onion, thinly sliced (optional)
  • 1 cup shredded low-moisture mozzarella
  • 1/3 cup grated Parmesan
  • 4 large eggs (use 3 if you prefer fewer yolks)
  • 1–2 tablespoons olive oil
  • 1 small garlic clove, finely minced (or 1/4 teaspoon garlic powder)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Kosher salt and freshly ground black pepper, to taste
  • Fresh chives or parsley, chopped, for garnish (optional)
  • Cornmeal or flour for dusting the peel or baking sheet

Method
 

  1. Preheat the oven: Set your oven to 475°F (245°C). If using a pizza stone or steel, place it on the middle rack and heat for at least 30 minutes. If using a baking sheet, flip it upside down and preheat it to help crisp the crust.
  2. Cook the bacon: In a skillet over medium heat, cook the chopped bacon until crisp. Transfer to a paper towel–lined plate. Reserve 1 tablespoon of bacon fat in the pan; discard the rest or save for another use.
  3. Wilt the spinach: Add the minced garlic to the skillet with the bacon fat and cook for 30 seconds. Add spinach and a pinch of salt. Sauté just until wilted, 1–2 minutes. Remove from heat and let excess moisture evaporate.
  4. Prepare the dough: On a lightly floured surface, stretch the dough into a 12–14 inch round. Keep the edges slightly thicker for a good rim. Transfer to a parchment sheet dusted with flour or cornmeal for easy sliding.
  5. Build the base: Brush the dough lightly with olive oil. Sprinkle with half the mozzarella and a little Parmesan. Scatter the shallots (if using), then the wilted spinach and bacon evenly over the surface.
  6. Add the cheese: Sprinkle the remaining mozzarella and most of the Parmesan, saving a little Parmesan for finishing.
  7. Parbake (if using fresh dough): Slide the pizza (on parchment) onto the preheated stone or baking sheet. Bake for 4–5 minutes until the cheese begins to melt and the crust sets. If using a parbaked crust, skip this step.
  8. Add the eggs: Carefully remove the pizza. Create 3–4 small “wells” in the toppings and crack an egg into each. Season the eggs lightly with salt and pepper. Add a pinch of red pepper flakes if you like a little heat.
  9. Finish baking: Return the pizza to the oven and bake 5–8 minutes, until the whites are just set and the yolks are still soft. For firmer yolks, bake 1–2 minutes longer. Watch closely toward the end.
  10. Garnish and serve: Sprinkle the remaining Parmesan and some chopped chives or parsley on top. Drizzle with a touch of olive oil. Slice and serve immediately.