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Creamed Spinach and Egg Pizza

Total Time: 32 minutes ★★★★★ 3 Reviews Jump to Recipe

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Breakfast meets dinner in this pizza that is topped with creamed spinach and a perfectly cooked baked egg.

Creamed Spinach and Egg Pizza



I’ve become a hashtagger.

You know, one of those people that Jimmy Fallon makes fun of.

#gettingmycookieon

Yep. That’s me.

Ok, so to give myself the benefit of the doubt, I don’t actually speak that way. I actually speak in full sentences, and I definitely don’t use my hands that much. 😉

But being fully immersed in social media, the hashtag has stuck. Sometimes they are funny. Sometimes I use them to connect. But usually, it seems like a hashtag just speaks more volume than just the words.

#truth

Perfect for breakfast lunch or dinner - Creamed Spinach and Egg Pizza

And really, I’m a woman of few words in most instances. And sometimes, something short and to the point is all that is needed.

Like with these pizzas.

I posted a picture of them on Instagram the other day after I had made them. I could have gone on and on about how good they are, about how amazing a soft egg is on top of creamy, dreamy creamed spinach. About how this is the perfect meal morning, noon or night.

But really, all that was needed was:

#putaneggonit

Because in my world, an egg is all that is needed to turn something from good to amazing. And I’m not kidding you – this pizza is amazing.

Pizza topped with Creamed Spinach and a Baked Egg

I was actually inspired by one of my favorite breakfasts, Baked Eggs with Creamed Spinach. There is nothing better than a perfectly cooked egg on top of a bed of creamy spinach. It’s seriously drool-worthy. And then the idea popped into my head – why not turn it into a pizza?

It was pretty genius, if you ask me.

And it goes to show that eggs aren’t just for breakfast. Not only do eggs provide 6 grams of protein each, but they are so affordable, making this a meal that won’t break the budget. This is also definitely a great way to get in a meatless meal for the week. Or should I say – #MeatlessMonday 😉

And now I think we need to start a movement where we actually do put an egg on everything. I’m totally down with that!

Take your pizza up a notch with this Creamed Spinach and Egg Pizza

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Creamed Spinach and Egg Pizza

Creamed Spinach and Egg Pizza

★★★★★

5 from 3 reviews
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 4 servings 1x
Print Recipe

Description

Breakfast meets dinner in this pizza that is topped with creamed spinach and a perfectly cooked baked egg.

Scale

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 2/3 cup cream
  • 8 oz fresh spinach
  • salt and pepper
  • freshly ground nutmeg
  • 1 lb pizza dough
  • 4 oz grated Mozzarella cheese
  • 4 eggs

Instructions

  1. Preheat the oven to 475°F. Place a pizza stone in the oven to preheat with the oven. Let it heat for at least 30 minutes.
  2. In a skillet, melt the butter. Add the flour and whisk in for 1 minute. Slowly add the cream and whisk until slightly thickened. Add the spinach and stir until it is wilted. Season to taste with salt, pepper, and a little bit of freshly grated nutmeg.
  3. Roll the pizza dough into 4 individual sized pizzas. Divide the creamed spinach between the 4 crusts. Spread to 1/4-inch of the edges. Sprinkle each pizza with some of the Mozzarella. With a pizza peel, transfer the pizzas to the oven. Crack an egg and gently place on top of a pizza, repeating with all 4 eggs and pizzas.
  4. Cook until the crust is browned, the cheese is melted, and the egg is set but the yolk is still runny, 10-12 minutes.

Recipe Notes:

**note – you may need to bake 2 pizzas at a time, depending on the size of your pizza stone.

I am in a working relationship with the American Egg Board, and this post has been sponsored. I’m so glad to be able to work with companies and organizations that I truly believe in. Thank you for supporting them, too.

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Comments

  4. Peggy Esposito says

    I used flatbread and added Canadian bacon slices…only thing was the egg slid off most of the pizza but still delicious!

    ★★★★★

    Reply

  6. Susan BG says

    I made this in a cast iron pan using my favorite pizza dough. My husband and I loved it. It turned out as beautiful as in the photos and tasted delicious. Definitely a winner! Thanks for the recipe.

    Reply

  7. Craig says

    I just learned to make (good) pizza (dough), so I’m experimenting with all things pizza (and calzone). I hadn’t thought of breakfast pizza. This will be tomorrow’s breakfast.

    Reply

  8. Aidel.K says

    I a photo of this on Pinterest this week and clicked through. My husband and I made this for dinner last night. It was easy (especially with both of us working on it) and delicious. Thanks!

    Reply

  9. Navvajo says

    I am always looking for new breakfast ideas and this recipe really caught my eye! I am interested though if you have a special method of cracking the eggs on the pizzas? I made a huge mess of my oven #eggonmyface

    Reply

    • Deborah says

      I would try cracking the egg into a small bowl or cup and then pouring it onto the pizza instead of trying to crack it directly onto the pizza. It’s a little easier to avoid a mess that way! 🙂

      Reply

    • Deborah says

      You don’t – you can do it on a baking sheet if that’s all you have. But I *love* my pizza stone and use it religiously for pizza. I think it makes a huge difference. I’m not sure of the brand I have, but I think it was only about $20 for the stone and a pizza peel and I’ve been using it for years.

      Reply

      • Jen says

        Awesome – thanks! I’ll definitely look into getting one. I love making pizza at home and would be psyched to make it even better.

  14. Amanda says

    So.. umm… i hate to be the one to ask questions – but what kind of cream did you use? Just straight heavy whipping cream? or half and half? something low fat would be preferable, so pretend you used that one!
    Making this over the weekend!

    Reply

    • Deborah says

      I used heavy whipping cream. You might be able to use half and half, but it probably won’t get as thick. Or you might just try cooking it down longer to make it thicker.

      Reply

  17. Chels R. says

    Seriously, I know exactly what you’re talking about. I mean, you see my instagrams pics-I use a lot of hashtags and I always think how silly it is. But I #cantstopwontstop-haha!
    I’m not a creamed spinach person-wilted is as far as I’ll usually go, but oh my-does this ever look good! so glad you #puttheeggonit 🙂

    Reply

  32. Colleen @ What's Baking in the Barbershop?! says

    I have been loving the “put an egg on just about anything” trend that’s caught on in the past couple years! I saw this pic on your Instagram the other night and was drooling… Not eating running yolks right now because of the little bun in the oven, but once he/she is out, I cannot wait to eat runny yolks again. They are something I’ve missed the most! Hopefully I’ll give this recipe a try when the time comes. 🙂

    Reply
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