Bacon & Eggs Breakfast Pizza

Serves 2


  • 3 thin bacon slices, chopped
  • 3 cloves garlic, chopped
  • 1 lb spinach
  • pinch of salt & pepper
  • 2 eggs
  • 1 cup shredded fontina cheese
  • flour for dusting work surface
  • 8 oz pizza dough (store-bought or home-made), room temperature
  • 3 tbsp grated pecorino romano cheese


  1. Pull out your raw dough and let it warm to room temperature
  2. Preheat oven to 500º and place oven rack on the bottom rung
  3. Heat a sauté pan over medium heat and cook bacon for 5-10 minutes. As the bacon cooks it will render down its own fat. Once golden and crispy, remove the bacon to a paper towel, leaving the fat in the pan
  4. To the same pan, with the bacon fat, add the chopped garlic and cook until barely golden-brown, 1-2 minutes
  5. Add spinach and cook until wilted, 1-2 minutes. Remove to towel-lined plate to absorb access moisture while you shape the pizza dough
  6. Flour a work surface. Place dough, and start to tap with fingertips into a flat circle.  Press out any air holes, gently. As you tap and press, leave a small mound of dough in the center and move outward, almost to the edge
  7. Switch to stretching dough atop clenched fists, rotating gently. Once the dough is stretched to the desired size and thickness, transfer to a flat cookie sheet or heated pizza stone
  8. Top pizza with the spinach mixture, spreading evenly and sprinkle fontina cheese, leaving a couple of wells in the topping for the eggs
  9. Crack the eggs into the wells and sprinkle the top with the cooked bacon
  10. Bake on bottom rack until golden and bubbly, 8-10 minutes. If the bottom is crispy but the top has not started to bubble, broil just to brown the top
  11. Remove from oven, sprinkle with pecorino romano cheese, slice and serve