Best Egg Ham And Spinach Pizza Recipes

SPINACH-EGG BREAKFAST PIZZAS

Spinach-Egg Breakfast Pizzas image

I like my food pretty, and this breakfast pizza is eye-popping. Bring it to the table with a bowl of berries or grapes and café au lait. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 4 pizzas.

Number Of Ingredients 10

Ingredients

Cornmeal
1 loaf (1 pound) frozen pizza dough, thawed
1 tablespoon plus additional extra virgin olive oil, divided
5 to 6 ounces fresh baby spinach
1/3 cup plus additional grated Parmesan cheese, divided
3 tablespoons sour cream
1 small garlic clove, minced
1/4 teaspoon sea salt
1/8 teaspoon plus additional coarsely ground pepper, divided
4 large eggs

Steps:

Preheat oven to 500°. Line two 15x10x1-in. baking pans with parchment; sprinkle lightly with cornmeal. Cut dough into 4 pieces; stretch and shape into 6- to 7-in. circles and place in pans., Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add spinach; cook and stir until just starting to wilt, 1-2 minutes. Combine spinach with next 5 ingredients; spread spinach mixture over each pizza. Leave a slight border of raised dough along edge. Bake on a lower oven rack about 5 minutes., Remove from oven; break an egg into center of each pizza. Return to lower oven rack, baking until egg whites are set but yolks are still runny, 6-10 minutes. Drizzle olive oil over pizzas; top with additional Parmesan and pepper. Serve immediately.

Nutrition Facts : Calories 433 calories, Fat 14g fat (4g saturated fat), Cholesterol 199mg cholesterol, Sodium 865mg sodium, Carbohydrate 55g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.

HAM, SPINACH AND POTATO PIZZA

Ham, Spinach and Potato Pizza image

Provided by Molly Yeh

Categories main-dish

Time 2h35m

Yield two 12-inch pizzas

Number Of Ingredients 17

Ingredients

1 1/3 cups (173 grams) all-purpose flour, plus more for dusting
2/3 cup (86 grams) whole-wheat flour
1 teaspoon kosher salt
1 teaspoon sugar
1/2 teaspoon instant yeast
1 cup (236 milliliters) lukewarm water
3 tablespoons olive oil
4 cloves garlic, thinly sliced
1 medium shallot, thinly sliced
8 ounces fresh mozzarella, torn
2 handfuls fresh spinach
6 ounces thick-cut (3/8-inch) sliced ham, cut into 1/2-inch pieces
6 ounces rainbow fingerling potatoes, thinly sliced (1/8- to 1/16-inch-thick)
Kosher salt and freshly ground black pepper
Crushed red pepper flakes, for sprinkling
Grated Parmesan, for sprinkling
Handful chopped fresh parsley

Steps:

For the dough: Combine the flours, salt, sugar and yeast in a medium bowl. Mix in the water until combined. Cover with plastic wrap and let rise for 1 1/2 hours or up to overnight.
Position a pizza stone or inverted baking sheet in the oven and preheat to 475 degrees F.
Cut out 2 big sheets of parchment paper, and dust liberally with flour. Divide the dough into two pieces, and place each on a piece of parchment. The dough will be very sticky, so don't be shy in dusting it with enough flour as needed to handle it. Roll out on the parchment until the dough is very thin and about 12 inches in diameter, dusting with flour as needed.
For the toppings: Brush each round with 1 tablespoon olive oil and top them with the garlic, shallot, mozzarella, spinach and ham. Toss the potatoes with the remaining tablespoon olive oil in a medium bowl and distribute the potatoes over the pizzas in a single layer, not allowing the potatoes to overlap. Sprinkle everything with a good pinch of salt and a few turns of pepper.
Using a pizza peel or baking sheet, slide one of the pizzas on its parchment onto the pizza stone and bake until the cheese is splotchy with brown marks and the potatoes are browned, about 12 minutes.
Sprinkle with crushed red pepper, Parmesan and parsley. Repeat with the remaining pizza, and enjoy!