Breakfast
Breakfast Pizza (Packed With Protein!)
Golden crust cradles a creamy egg, crisp bacon, and bursts of juicy tomato over melted mozzarella and tender spinach. The yogurt dough bakes up light yet satisfying, delivering a rich, savory bite in every slice.
- Total
- 27 min
- Prep
- 15 min
- Cook
- 12 min
- Serves
- 4
Nutrition per Serving
- Calories
- 271
- Protein
- 21g
- Carbs
- 27g
- Fat
- 9g
- Fiber
- 2g
- Sugar
- 3g
- Sodium
- 568mg
Ingredients
- 1 cup (5 oz) all purpose or white whole wheat flour*
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup non-fat Greek yogurt (not regular, drained if theres any liquid)
- handful baby spinach
- 2 oz (1/2 cup) shredded mozzarella cheese
- 8 cherry tomatoes (sliced)
- 4 large eggs
- 2 strips cooked center cut bacon (chopped)
Instructions
- Preheat the oven to 450F. Place a silicone liner on a large baking sheet or spray with oil if using parchment.
- In a medium bowl combine the flour, baking powder and salt and whisk well.
- Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
- Divide into 4 equal balls about 3-3/8 oz each.
- Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals 7 to 8 inches in diameter and place on the prepared baking sheet.
- Top with spinach, mozzarella and tomatoes, leaving the center open for the egg. Gently break an egg the center of each dough and finish with bacon.
- Bake 10 to 12 minutes, until the crust is golden and the egg is set. Season with salt and pepper.