Pizza for breakfast? Yes, please! I'm not talking about cold leftover pizza from the night before, although that's pretty good too, but pizza using more typical breakfast ingredients.
I threw this breakfast together with ingredients I had on hand so feel free to mix it up based on what you have in your fridge. Is it okay for me to admit I almost always have cooked bacon on hand? I can justify this, I promise. I've had some issues with fires and bacon so my husband is the official bacon chef in our apartment. Even though there is just two of us, he usually opts to cook the entire pack and then we just freeze the extra pieces. All you have to do to reheat the cooked bacon is pop it in the microwave for about 10 seconds, and there you go, I almost always have cooked bacon ready to use! Warning, it takes serious self restraint not to eat all of those cooked bacon pieces and actually freeze them.
So how about this weekend you wake up and make yourself a breakfast pizza and bloody mary?!
Ingredients (for 1 flatbread breakfast pizza)
1 piece of flatbread (about the size of a pita)
1/4 cup tomato sauce
1/4-1/2 cup shredded mozzarella cheese
1-2 handfulls baby spinach
1-2 slices cooked bacon, broken into pieces
hot sauce or crushed red pepper flakes, for garnish (optional)
Preheat oven to 400 degrees. I use a pizza stone, so if you are using one make sure it is already in the oven when pre-heating (this is what helps make the crust crispy). If you don't have a pizza stone, no worries, just use a baking sheet or pan.
Brush tomato sauce on flatbread, sprinkle cheese around the edges, and then layer the spinach around the edges. I layer the cheese and spinach around the edges to try and create a little wall and prevent the egg from sliding all over the place.
Once oven is preheated place flatbread with sauce, cheese and spinach on pizza stone or baking pan. Once stone or pan is in the oven, carefully crack the egg on top into the center of the flatbread. Sprinkle with salt and pepper. I recommend cracking the egg once the flatbread is already in the oven, to prevent it from sliding all over the place.
Bake for about 15-20 minutes, until egg white is cooked through and yolk is just set. If you don't like a runny yolk, cook it closer to the 20 minutes or even a little longer.
Remove from oven, let cool for a couple of minutes, garnish with bacon, hot sauce or red pepper flakes (if desired) and enjoy!