One of the reasons I love pizza so much is because you can literally put just about anything on a pizza. Case in point, this Eggs Florentine Breakfast Pizza. This pizza masterpiece is the result of a mid-week pizza craving and me grabbing whatever I had in my fridge to come up with some toppings. All you need are a few simple ingredients, many of which are pantry staples for me, to make this creamy, garlicky pizza topped with spinach and perfectly runny yolks.
What’s on an Eggs Florentine Breakfast Pizza?
For this unique Eggs Florentine Breakfast pizza I made a quick garlicky white sauce, added some of the frozen spinach that’s always hanging out in my freezer, which transformed it into a “florentine” breakfast pizza. In addition to the creamy spinach, I added a little regular mozzarella for good measure and a few fresh eggs. The whites of the eggs cook up quickly, while the yolks remain golden and runny. Mmmm….
What Kind of Crust Should I Use?
I used my super fast 30 minute Thin and Crispy Pizza Crust because I didn’t feel like waiting around for the pizza dough to rise. But if you prefer to use a traditional pizza dough that works just as well. A lot of stores sell pre-made pizza dough these days, and sometimes you can even buy raw dough from your local pizza parlor, so that’s an option as well.
What Else Can I Put On The Breakfast Pizza?
Bacon!! Bacon or crumbled breakfast sausage would both be amazing on this pizza, as would some sliced fresh tomatoes. Canadian ham, artichoke hearts, or sautéed mushrooms are all great options as well!
Eggs Florentine Breakfast Pizza
Servings 3 (2 slices each)Ingredients
White Sauce
- 1 Tbsp butter ($0.09)
- 1 Tbsp all-purpose flour ($0.01)
- 1 cup whole milk ($0.31)
- 1/8 tsp garlic powder ($0.02)
- 1/4 tsp salt ($0.01)
Pizza
- 1 pizza dough ($0.30)
- 1/4 lb. frozen spinach, thawed ($0.43)
- 1 cup shredded mozzarella ($0.63)
- 4 large eggs ($1.03)
- Freshly cracked pepper ($0.02)
- 1/2 Tbsp cornmeal (for pizza pan–optional) ($0.01)
Instructions
- Adjust your oven rack to the highest level. Begin to preheat the oven to 500ºF.
- To make the white sauce, combine the butter and flour in a small sauce pot. Heat the butter and flour over medium-low heat, while whisking, until it begins to simmer. Simmer and whisk the mixture for about one minute.
- Whisk the milk into the butter and flour mixture. Allow it to come up to a simmer again, whisking often. When it reaches a simmer, it will thicken. Turn off the heat and whisk in the garlic and salt. Set the sauce aside to cool (it will thicken further as it cools).
- Prepare a 12-inch pizza pan with non-stick spray and/or cornmeal. Stretch the pizza dough out to cover the surface of the pizza pan. Pour the white sauce over the surface and spread it out with the back of a spoon. Bake the crust with the sauce for 5 minutes.
- Squeeze any excess moisture out of the spinach, then sprinkle the spinach over the surface of the par-baked pizza crust and sauce, followed by half of the mozzarella. Crack the four eggs onto the pizza, equally spaced around the surface. Add a small amount of freshly cracked pepper, then top the remainder of the mozzarella.
- Bake the pizza for 10-12 minutes, or until the cheese and crust are golden brown and the eggs are mostly set. Allow the pizza to cool for five minutes before slicing (the eggs will continue to firm up after it comes out of the oven).
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Notes
Nutrition
Video
Scroll down for the step by step photos!
How to Make Eggs Florentine Pizza – Step by Step Photos
This recipe uses a previously prepared pizza crust.
Adjust your oven rack to the highest level and begin to preheat the oven to 500 degrees (it can take a while). Begin the white sauce by combining 1 Tbsp butter and 1 Tbsp all-purpose flour in a small sauce pot.
Heat the butter and flour over medium-low heat, while whisking, until it begins to simmer. Let it simmer, while continuously whisking, for one minute (this cooks the “floury” taste out of it).
Whisk in one cup of whole milk, and continue cook (whisking frequently), until the milk reaches a simmer. When it reaches a simmer, the milk will thicken.
Once it’s thick enough to coat a spoon, turn off the heat and whisk in 1/8 tsp garlic powder and 1/4 tsp salt. Set the sauce aside to cool (it will thicken even further as it cools).
Thaw about 1/4 lb. (1 to 1.5 cups) of frozen spinach, then squeeze out as much moisture as you can.
Prepare a pizza pan with non-stick spray and/or cornmeal. Stretch the dough to cover the surface, then spread the white sauce out to cover it. Bake the pizza crust and sauce in the preheated 500 degree oven for 5 minutes.
Sprinkle the spinach over the par-baked crust and sauce, then add 1/2 cup shredded mozzarella.
Crack four large eggs onto the surface of the pizza.
Also add some freshly cracked pepper and then finish with the second 1/2 cup shredded mozzarella.
Carefully return the pizza to the oven and bake for about 10 minutes more, or until the crust and cheese are nicely browned and the eggs are mostly set. They might still be a bit jiggly, but they will set even further after it leaves the oven.
Let it sit for five minutes or so before you slice it up.
And then slice it into six pieces. I try to slice right through the eggs so that each piece gets at least 1/2 of an egg.
I can barely handle it. THAT YOLK. <3
Okay, I’m done. I promise.
I am really getting into these breakfast pizza recipes… I’ll make the crust a couple days before and let it do a long slow rise in the fridge. Just set it out on the counter early and let it come to room temp before stretching.
I used the regular pizza dough recipe (not thin crust) and it worked for the same times listed on this recipe.
I rated this a “5” because, upon my “read”, that’s what I believe it deserves. But I changed it up more than a bit [to suit my own culinary limitations, what I had on hand, and my own preferences (company’s preferences be darned, lol)]. End result? A “5” for me, too. (1) I made the White Sauce (Bechamel) as directed — EXCEPT THAT I used 1.0 cups of Heavy Cream instead of Homogenized Milk and 0.5 Chicken Broth (both of which I had on hand; still trying to pretend that we’re “doing” Keto around here, lol) specifically because I added both the Mozzarella Cheese and some Parmesan TO the Sauce rather than to the Pizza Topping; (2) I used a full bag (12 oz.) of fresh Spinach (what I had) rather then frozen and sauteed it in Olive Oil along with the Garlic Powder; (3) I cooked the Eggs STOVETOP according to Guests (12) directives — Sunny Side Up, “Over Somehow” — “easy”, “medium” or “hard” — or Scrambled (I only know how to do Scrambled “medium”, though, lol); (4) I will NEVER be able to make ANY kind of Crust (Pizza, Pie, etc.) from Scratch, so I used store-bought FLATBREAD PITAS (also “on hand”) as my “Bread” and topped them (in order) with the Sauce, the Spinach and the Eggs and BAKED “the results” on a Cookie Sheet (in batches, depending on the Egg “requests”) for 5-8 minutes each (pretty much to just “crisp up” the Pitas). I set out Parmesan Cheese, Sour Cream and Cayenne Pepper Flakes in addition to some dried Cilantro for “who might want”. Overall, that particular “sprung on me” Brunch was an INCREDIBLE success. Thank you SO MUCH, Beth, for the “inspiration”!
This was a huge brunch hit!!! What a great use for pantry ingredients and leftover fresh spinach. I just followed your instructions for sautéing spinach from your “what to do with leftover spinach” blog post. I’ll definitely be making again for brunch or dinner.
This is my first time ever reviewing a recipe. But wowie is this pizza good. I’ve made it at least a dozen times, and recently about once a month. I like using fresh spinach (less messy than frozen) and add in minced garlic to the sauce. Yum yum yum.
Its yummy pizza I will surely try it at home