There’s a restaurant in Las Vegas that serves a delicious breakfast pizza on the weekends. If you’re in town, I highly recommend checking out Honey Salt for a great mimosa brunch on the patio. Even if you aren’t a Vegas local, you can recreate Elizabeth Blau’s tasty breakfast pizza at home with this simplified replica I came up with. Did you know you can buy raw pizza dough at most pizzerias for just a few bucks? This is great news for making pizza at home easily! Just call your favorite pizza shop and ask. I got the dough for this recipe from Trader Joe’s. They have a great wheat dough ball that’s only $1.19.
1 lb dough ball of your favorite pizza dough (preferably whole wheat!)
1 teaspoon olive oil
1/2 cup frozen chopped spinach, thawed
Splash of milk (about 2 tablespoons)
6 oz reduced fat shredded mozzarella cheese
8 large eggs
1 tablespoon butter
Salt & Pepper
Grated parmesan, parsley, and/or hot sauce for garnish
- Preheat the oven to 425 degrees F. Allow the dough to rise at room temperature for 30 minutes, uncovered.
- Divide the dough into 4 equal parts and shape each portion into an individual pizza crust. Place all four on a large baking sheet or two smaller baking sheets that will fit side-by-side in the oven.
- Heat the olive oil in a small nonstick skillet over medium heat. Sauté the spinach for about 2 minutes until hot and add a splash of milk. Continue to cook until most of the liquid is absorbed. Season with a dash of salt and pepper.
- Extend the spinach mixture evenly among the four pizza crusts, spreading it as close to the edges as you can.
- Top each pizza with about 1.5 oz of shredded cheese. Bake for 12 minutes or until the cheese is becoming golden and bubbly.
- While the pizzas are baking, whisk the eggs vigorously in a medium mixing bowl. Scramble slowly in a medium nonstick skillet coated with melted butter over low-medium heat. Scramble until nearly finished, but not fully cooked through. Season with salt and pepper.
- Top each pizza with an equal portion of the eggs and return to the oven for 1-2 minutes more, or until the eggs are fully set.
- Serve with your favorite garnish and a side of fruit. I topped my pizza with freshly grated parmesan, parsley, and sriracha sauce. Enjoy!
I was nervous about the timing of baking the crust, adding the cheese, and knowing when to incorporate the scrambled eggs, but it ended up being a very intuitive process. The basic idea is that you’re baking a pizza 90% of the way through and adding eggs that are 90% finished, then finishing the last 10% of the cooking process with all ingredients combined. I think you’ll like it!
Here’s a close up of the eggs and cheese, pre-hot sauce.
Make it a little messy for a nice plated look:
Nutrition information, per individual pizza without garnish: