Breakfast Pizza with Turkey Bacon, Spinach, Fontina and Gruyere, and an Egg
Prepare the dough as instructed in previous post (click above link for recipe and instructions). On a lightly floured surface, roll or press dough out into four 8-inch rounds.
Preheat the oven to 450. Line two baking sheets with parchment paper; place the dough on the baking sheets. Prick a 1-inch border all around the dough, then several times in the middle to prevent it from bubbling too much. Brush with olive oil.
Prebake the dough for 4-5 minutes until very pale golden, but still doughy. Sprinkle half the spinach over the dough, reserving the rest for later. Top with the turkey bacon and the cheese, then carefully crack an egg in the middle of each pizza, taking care not to break the yolk. Bake for another 5-6 minutes until the crust is golden brown and the whites of the eggs are set but the centers are still jiggly. Sprinkle the rest of the spinach on top of the pizzas and add a pinch of salt and pepper.
Serve immediately. The runny yolk is wonderful for dipping the crust into!
Yields 4 servings.
Recipe from Curly Girl Kitchen