Breakfast Pizza with Ricotta Cheese (Edit recipe)

This breakfast pizza recipe is topped with creamy ricotta cheese, sautéed spinach and red onion, and whole eggs baked right on top until perfectly yolky. A fun weekend breakfast or holiday brunch recipe!

10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	262
Fat:	12 g
Carbohydrates:	28 g
Protein:	11 g
Cholesterol:	26 g
Sodium:	162 mg
Fiber:	1 g
Sugars:	0 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 8

Ingredients

1 Tbsp Cornmeal
1 lb Pizza Dough, (homemade or store bought)
2 Tbsp Olive Oil, (divided)
.75 tsp Kosher Salt, (divided)
.25 tsp Black Pepper
.25 whole Red Onion, sliced thinly
3 cups Baby Spinach
15 oz Ricotta
3 whole Eggs

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 450˚ and sprinkle a pizza stone or sheet pan with cornmeal.
Stretch and shape pizza dough into a 12" circle and place it on the prepared pizza stone or sheet pan.
Drizzle the crust with 1 Tablespoon of olive oil and then sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place pizza in the pre-heated oven for 5 minutes to pre-bake.
While the pizza is pre-baking, heat the remaining 1 Tablespoon of olive oil in a medium saute pan over medium heat.
Add in the sliced onions and the remaining 1/4 teaspoon of salt and saute for 3 minutes until the onions just start to soften.
Add in fresh spinach and saute for 1 more minute until the spinach just wilts.
Remove from the heat and set aside.
Remove the pizza from the oven when the crust is done pre-baking. The olive oil should be bubbly on top, the crust should not be soft anymore and it might be slightly browned on the edges.
Spread the ricotta cheese over the entire crust, leaving a little bit of an edge for the crust. Top the ricotta with the sauteed spinach and onions.
Using the back of a spoon, create three small nests in the ricotta cheese that are deep enough to hold each egg.
Crack each egg, one at a time into a small bowl and then pour into each nest.
Carefully place the pizza back in the oven and finish baking for 15 minutes. The crust should be browned around the edge and the whites of the eggs should be cooked, but the yolks should be runny.
Remove pizza from the oven and let sit for 5 minutes before slicing and serving.

Notes

Veggies - Sautéed mushrooms, artichoke hearts, or roasted red peppers are other vegetables that could be added. Meat - Add cooked Italian sausage, salami, or even grilled chicken. Spicy - Sprinkle the finished pizza with crushed red pepper or hot sauce. Gluten-Free - Opt for gluten-free pizza dough or crust. Leftovers - Leftover breakfast pizza will keep for 3-5 days when stored in an airtight container in the refrigerator and reheated in the oven or microwave until heated through.