easy breakfast pizza | flatbread pizza | pizza with fried eggs
4 cups Spinach
1 tablespoon Tube Basil (sold in the produce section, or sub 20 fresh basil leaves)
1 tablespoon Olive Oil
2 teaspoons Minced Garlic
10 heirloom grape tomatoes
4 slices Gouda cheese (or sub mozzarella)
4 farm fresh eggs
handful of micro greens
2 Flatout Rustic White Thin Pizza Crusts
TO MAKE THE MIMOSAS: Just add equal parts orange juice and champagne.
- Preheat oven to 375 degrees.
- In a large skillet over medium-high heat, saute the spinach with garlic, basil, and olive oil for approximately 5 minutes --- stirring frequently. Spinach should get wilted and soft, but not browned.
- Remove from pan and set it aside on a small plate.
- In the same pan over medium high heat, saute the grape tomatoes for a few minutes. They should get slightly browned and blistery. You can use the back of a spoon to push on them so they "pop."
- Remove the tomatoes from the pan and set them aside on another small plate.
- On a parchment-lined baking sheet, assemble your pizzas: 2 Flatout pizza crusts laid flat side by side. Put half the spinach on each. Then top each with 2 slices of gouda. Bake for 7-10 minutes, until crust is crispy and cheese is melted and lightly browned.
- While the pizzas are baking, fry your eggs. Crack eggs into large skillet over medium heat so that they don't touch each other (you might have to cook just 2 at a time). Then, cover the entire skillet with a large glass lid. This helps them cook from the top. Cook for approximately 5 minutes or until egg has reached its desired firmness. I like them to be a little drippy, but not too runny.
- Once the pizza has finished baking, top each with 2 fried eggs, a sprinkle of micro greens, and five of the grape tomatoes.
- Serve with mimosas (optional, but recommended!)
Yields 2 Servings