Description
This Breakfast Pizza provides a delightful balance of flavors. Made with a quick dough, fresh veggies, and eggs, it’s a perfect way to enjoy a homemade breakfast that’s packed with protein and flavor.
Ingredients
Scale
- 1 cup (5 oz) all purpose or white whole wheat flour*
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup non-fat greek yogurt, not regular, drained if theres any liquid
- handful baby spinach
- 2 ounces (1/2 cup) shredded mozzarella cheese
- 8 cherry tomatoes, sliced
- 4 large eggs
- 2 strips cooked center cut bacon, chopped
Instructions
- Preheat the oven to 450F. Prepare a large baking sheet with a silicone liner or oil if using parchment.
- In a medium bowl, whisk together the flour, baking powder, and salt well.
- Combine the yogurt with the dry ingredients using a fork or spatula until the mixture resembles small crumbles.
- On a floured surface, knead the dough a few times until it becomes tacky but not sticky, about 20 turns.
- Divide the dough into 4 equal balls, approximately 3-3/8 oz each.
- Roll out each ball into thin ovals (7 to 8 inches in diameter) and place on the prepared baking sheet.
- Top with spinach, mozzarella, and tomatoes while leaving space in the center for the egg. Gently crack an egg into the center of each pizza and sprinkle with bacon.
- Bake for 10 to 12 minutes until the crust is golden and the egg is cooked through. Season with salt and pepper to taste.
Notes
Make sure to drain the yogurt well to ensure a better dough texture.
Feel free to add other toppings like bell peppers or onions for extra flavor.
Store any leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 pizza
- Calories: 240
- Sugar: 3g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 186mg