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
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.
Oh my goooood. This so has to be for a Saturday morning in my house, possibly this one. :o
OMG! This looks crazy delicious! I’ve had breakfast pizza before, and I’m a major fan. I have to give yours a try! The white sauce and spinach look like a delicious variation :)
Your new photo is beautiful! Keep the great food coming :)
If I were you, I would totally be patting myself on the back right now. This looks beyond yummy! You’re making me want to watch Food Network or something like that. Drooling right now.
This may be a stupid question, but will it cause any problems if I use a rimless cookie sheet instead of a pizza pan?
Nope, that should work fine. :)
As long as you create a rim on your pizza crust, lol. I definitely did NOT and I had egg white EVERYWHERE! I had to hold the yolks on the pizza with my fingers while my husband made a cheese fort around them so they wouldn’t slide off the edges.
I used a yeastless pizza dough recipe and added a little cayenne pepper into the white sauce…OMGAMAZING! Thank you, Beth, for introducing this breakfast pizza to my life. As a Chicago girl, I have a hard time believing anything that’s night three inches tall calling itself a pizza, but I’ll make an exception here :)
Beth–is there a way to look at recipes by rating, # of reviewers, or # of comments? I know you have the Top Recipes section but I’d like to look through more of the top reviewed recipes.
I wish there was! The rating system is a separate plugin for the website and I don’t think I can connect it that way with the search or sort functions. :(
This looks really good and I make pizza all the time too. Have you tried this with scrambled eggs, I’m not a runny person !
Yep! We used to make scrambled egg pizzas all the time when I worked at Whole Foods. The trick is to under cook the scrambled eggs just a little bit so that they don’t over cook when the pizza is in the oven. :)
I don’t make white sauce very often – does it have to be whole milk? I’ll use it, I just need to know whether to add it to the grocery list or not.
Thanks – this looks delicious!
It doesn’t *have* to be, but it sure does taste a lot better. I definitely wouldn’t use skim.
I used 1% and it turned out GREAT! I just used a little less than 1 cup…maybe 7/8 of a cup so that the sauce would still be nice and thick.
Awesome!! Thanks for letting everyone know. :D
I just noticed your new picture. Love it!!!
I think you mean eight pieces ;)
Love you recipes btw x
OMG, that would explain why the next day I still had so many pieces left! Hahahha. I’m so scatter brained. That’s what happens when you try to take video at the same time as still photos.
lv this delicious pizza…. definitely i will try
I love love LOVE breakfast for dinner, and especially breakfast pizza! I have never made it with a white sauce before so I can’t wait to try this recipe!
Omg :D I’m definitely making this tomorrow. If you dont eat the whole pizza, do the eggs get weird when you reheat? I always reheat my left over pizza in the oven.
I haven’t tried it in the oven, but it worked great in the microwave. I just made sure to reheat it just until warm, rather than piping hot, so the yolks didn’t have a chance to cook further.
I really appreciate the step by step photos for making white sauce. In the past, my white sauce often had sad flour lumps.
Also, the runny yolk looks awesome. :)
I really appreciate the step by step photos for making white sauce. In the past, my white sauce has often had sad flour lumps.
Also, the runny yolk looks awesome. :)
I use a WHISK (whether “wired”, plastic or silicone) or a Blender (NOT a Food Processor) when making my Sauces. NO LUMPS! I’ve also used Corn Starch or Xanthan Gum as options for thickening (fewer lumps with BOTH ingredients). But — in my 50+ years experience of cooking of cooking for Family, Friends, Co-Workers and/or Community — it’s the WHISK (or the Blender) that counts when you’re looking to offer a Lump Free Sauce! Just sayin’.