Working on a weekly grocery budget can be tough because sometimes you get those mid-week cravings and there’s still a good 3-4 days before your next shopping trip. So, when a pizza craving hit me hard this week I started scrambling in my fridge to see what I could throw onto a pizza crust to call a pizza. The result was this insanely delicious Eggs Florentine Breakfast Pizza.
Luckily, last week I hit a really good sale on shredded cheese and stashed a bunch in my freezer, so I had the cheese portion of the pizza on lock down. It had been a long time since I’ve made a breakfast pizza and I had plenty of eggs, so I thought I’d go that route. I wanted to do something a little different with my breakfast pizza this time, so I made e a quick white sauce, added some of the frozen spinach that’s always hanging out in my freezer, and made it into a “florentine” breakfast pizza. OMG, it turned out even better than I had imagined! Creamy, a little garlicky, and oh that golden runny yolk…
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. Add to that the fact that I pretty much always have all of these ingredients on hand means this pizza is going to be happening in my kitchen very, very frequently. This could be bad (bad as in good).
You can use any type of pizza crust that you like, just know that the baking time may differ. Keep an eye on it in the oven (hopefully you have an oven window) and take it out when the cheese and crust are nicely browned on the edges.
P.S. Please do NOT be frightened away by the white sauce. It takes 5 minutes and is super easy. :D
Eggs Florentine Breakfast Pizza
This creamy Eggs Florentine Breakfast Pizza combines a garlicky white sauce, mozzarella, spinach, and a perfectly silky yolk for an easy yet stunning meal.
- 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
- 1/2 batch Thin and Crispy Pizza Crust* $0.30
- 1/4 lb. frozen spinach, thawed (about 1 to 1.5 cups) $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
Adjust your oven rack to the highest level. Begin to preheat the oven to 500 degrees.
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).
You can use any type of pizza crust you like, but cooking time may vary. The ingredients listed are enough for a 12-inch pizza.
Eggs Florentine Breakfast Pizza
See this Recipe in Action:
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 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.