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.
Found this recipe while randomly looking for ‘breakfast pizza”; so glad I did! I used mini pizza pans (put one egg in each of four pans) and they were an instant favorite!! The slight bit of garlic powder in the sauce gave it just the right bit of ‘kick” needed. DELICIOUS!!!!!! Will most definitely make this again.
I made this for dinner tonight and it is decadently delicious! The toppings go perfectly with your pizza crust, which, btw, has revolutionized how often I’m able to eat a homemade pizza without being too unhealthy as long as it’s my biggest meal of the day. 13/10. <3
Holy smokes Batman!!!! The Eggs Florentine Breakfast Pizza is so freaking delicious!!!!! Thank you so much for this phenomenal recipe, Beth!!!! :-)
Glad you liked it, LaTrice! :D
Delicious! I made this for my husband so, instead of spinach, I used leftover bacon and mushrooms. The pizza crust is so good and easy to make! I’m definitely subscribing to your blog. I’ve already pinned lots of recipes. Thank you!
I was hungry and did not want to make the pizza dough so I used tortilla bread instead, worked perfectly!
I spiced up the bechamel with chilli flakes which turned out great.
So delicious! I enjoyed this at dinner time and it was perfect.
Is there any way to make white sauce without milk (or maybe a different sauce I can sub)? I don’t really use milk that often so I usually buy the smallest container and I still end up with it going bad before I can use it all… Not very budget friendly of me!! ;-) The only dairy products I keep on hand are cheese (of course, plus it can be stored in the freezer) and Greek yogurt.
Hmmm… I don’t know of any options off the top of my head. That might take some research. :)
I have the same problem with buying milk, but I did some googling and I have successfully frozen and reheated bechamel (white sauce)! I think the trick is just thawing and reheating it gently – while whisking. It comes back a little thicker, but I think I just thinned it a bit with some water. It totally works! I actually have to make a bunch to freeze tomorrow before my milk expires.
I just made this pizza with the white sauce today using almondmilk. I believe it’s more expensive than cow’s milk but it lasts significantly longer. I have never had it go bad and I buy it by the gallon. Now, knowing that almondmilk is almost all water, I’d say you can just use water also. I simmered my sauce longer to thicken it and used fresh garlic cloves (3) for improved taste.
Perfect for a snowy day on the east coast!
Have you ever considered putting together (or already have available) ‘meal plans’ for a week or more? Your recipes info are great but I always find it most cost efficient to buy ingredients that I use more than once in the week. It would be so helpful to see a plan of recipes that use fresh ingredients efficiently. thanks in advance!
I have to admit, meal planning is one of my least favorite things to do. Hahaha. I know people need it though, so I definitely have considered it (and still consider it), but I’m not sure what would be most helpful since needs vary so much from person to person.
Beth, quick question: How well does this reheat/keep? Like in a soggy mess or no? I might want to try it for grab and go breakfast for the week.Thoughts?
I really enjoyed it reheated, but I think that’s kind of a subjective thing. I just reheated it slightly in the microwave until it was warm, but not hot, so the yolks never really over cooked. It didn’t seem soggy to me at all. :)
Made this for dinner tonight with homemade garlic paste in the sauce and a little ricotta and paramesan added. Delicious.
Hi Beth! Could I use fresh spinach for this, or will that cook weird in the oven? Can’t wait to make this!!
It will get kind of crispy and thin like tissue paper. Your best bet is to sauté it down in a skillet before you put it on the pizza. It will only take a minute or so. :)
This recipe is definitely a breakfast game changer! It’s so delicious! I made it for my family yesterday morning and everyone loved it. I added pancetta and a sprinkle of parmesan to take it up a notch.
um……..I need this in my life
I just made this for dinner tonight and it was incredible! That white sauce really takes it to the next level. Good thing I have another ball of that Thin and Crispy Pizza Crust dough in the freezer so I can make this again soon! Thank you so much for this recipe, it is most definitely a keeper!