Creamy Spinach and Egg Breakfast Pizza DIY Recipe (with Step by Step instructions)

I seriously love Angel’s Pizza’s Creamy Spinach Dip pizza, which is seriously delicious. As it usually goes ever since the pandemic started, I took this as a challenge to make a variation of this dish I loved. And… that’s how my Creamy Spinach and Egg Breakfast Pizza came about! After all, while creamy spinach sounds fantastic, creamy spinach PLUS egg sounds even better! You can NEVER go wrong with egg… Well, I’m happy to say my confidence was well-merited because this pizza was just FANTASTIC. In fact, I’m planning to make this for our Christmas Eve dinner, so you know it was a hit with the rest of the family as well.

DELECTABLE DISH FOR THE DAY: CREAMY SPINACH AND EGG BREAKFAST PIZZA

DIFFICULTY: Easy

SERVING SIZE: Good for 5 PEOPLE

PREPARATION TIME: 2 hours

BAKING TIME: 15 minutes

 

INGREDIENTS FOR THE CREAMY SPINACH AND EGG BREAKFAST PIZZA

 

For the dough (sufficient for 2 12″ pizzas) – I just use the Sally’s Baking Addiction recipe for this. alternatively, you can purchase pre-made pizza crusts already

• 1 and 1/3 cups warm water (between 38-43°C)
• 2 and 1/4 tsp instant yeast
• 1 tbsp sugar
• 2 tbsp olive oil
• 3/4 tsp salt
• 3 and 1/2 cups flour

For the topping

• 2 tbsp butter
• 2 tbsp flour
• 1 and 1/3 cup heavy cooking cream (or whipping cream)
• 400g fresh spinach
• Salt, pepper, sugar, nutmeg
• Grated mozzarella cheese
• 4 eggs (you can add more depending on the size of your pizza pan)

 

STEP-BY-STEP PROCESS TO BAKE THE CREAMY SPINACH AND EGG BREAKFAST PIZZA

STEP 1: Make the dough

I really just follow this recipe – which has a video for you to follow step-by-step. Highly recommend!

• Whisk the 1 1/3 cup warm water, 2 1/4 tsp yeast, and 1tbsp sugar together using your stand mixer. Cover and allow to rest for 5 minutes
• Add the 2 tbsp olive oil, 3/4 tsp salt, and 3 1/2 cups of flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
• Lightly grease a large bowl with oil – just use the same bowl you used for the dough. Place the dough in the bowl,, and make sure it’s fully coated with oil on all sides. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size
• When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle. Lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim.
• Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings
• Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. Lightly grease your pizza pan with olive oil, so that the pizza doesn’t stick to the pan

STEP 2: Cook the Creamy Spinach topping

• In a skillet, melt the 2 tbsp butter. Afterwards, add the 2 tbsp flour and whisk in for 1 minute

• Slowly add the 1 1/3 cup of cooking cream and whisk until slightly thickened

• Once thickened, add the spinach and stir until it is wilted (which is a sign that it’s cooked). While mixing, season to taste with salt, pepper, sugar, and a bit of freshly grated nutmeg

STEP 3: Place the toppings on your pizza

• Divide the creamy spinach topping between your 2 pizza dough. Spread to 1/4 inch of the edges. Don’t place it to the very edge, as the creamy spinach might drip off the pizza when the pizza expands as it cooks

• Sprinkle each pizza with mozzarella cheese

• Crack one egg at a time onto a small bowl. Afterwards, transfer to the top of the pizza. Make sure your eggs don’t end up mixing with each other so there’s sufficient space between the eggs AND the edges of your pizza – otherwise, the eggs may drip off your pizza, which is a mess you want to avoid (speaking from personal experience)

STEP 4: Bake the pizza

• Pop the pizza into the 475°F (246°C) oven. Cook until the crust is browned, the cheese is melted, and the egg is set but the yolk is still runny. This should take around 10-12 minutes.

STEP 5: Bon Appetit!