Breakfast Pizza Recipe

Stretch and shape pizza dough into a 12" circle and place on the prepared pizza stone or sheet pan.

Drizzle crust with 1 Tablespoon of the olive oil and then sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of black pepper. 

Place pizza in pre-heated oven for 5 minutes to pre-bake. 

While pizza is pre-baking, heat remaining 1 Tablespoon of olive oil in a medium saute pan over medium heat.

Add in sliced onions and 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 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 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.