Luckily, last week I hit a really good sale on shredded cheese and stashed a bunch in my freezer, so I had the cheese portion of the pizza on lock down. It had been a long time since I’ve made a breakfast pizza and I had plenty of eggs, so I thought I’d go that route. I wanted to do something a little different with my breakfast pizza this time, so I made e a quick white sauce, added some of the frozen spinach that’s always hanging out in my freezer, and made it into a “florentine” breakfast pizza. OMG, it turned out even better than I had imagined! Creamy, a little garlicky, and oh that golden runny yolk…
I used my super fast 30 minute Thin and Crispy Pizza Crust because I didn’t feel like waiting around for the pizza dough to rise. Add to that the fact that I pretty much always have all of these ingredients on hand means this pizza is going to be happening in my kitchen very, very frequently. This could be bad (bad as in good).
You can use any type of pizza crust that you like, just know that the baking time may differ. Keep an eye on it in the oven (hopefully you have an oven window) and take it out when the cheese and crust are nicely browned on the edges.
1 Joseph’s Flax Lavash Bread (Or any flatbread/crust you choose. I found that this gets nice and flaky and works best for this style of pizza.)
1 c chopped spinich
4 oz chopped skirt steak
1 c shredded mozerella/itallian cheese
3-4 large eggs
Fresh cracked black pepper
4 tbsp butter
3 cloves chopped garlic
1/2 c heavy whipping cream
1 tsp garlic powder
1/4 c grated parmesan cheese
Preheat oven to 500. Move rack to top-most slot.
Melt butter in sauce pan, add in minced garlic, bring to boil.
Add in heavy cream, whisking occasionally, bring to boil.
Add in garlic powder and parmesan, whisk more frequently while boiling until a thick sauce is formed.
Spread in even layer on entire surface of flatbread/crust. This will prevent the edges from burning too much.
Place in oven for 4 minutes, then remove.
Sprinkle thin layer of shredded cheese, add spinich and steak evenly across the flatbread.
Crack eggs in desired locations – crack slowly so you don’t puncture yolks or so they don’t slide too far.
Sprink fresh black pepper over eggs and top flatbread with remaining cheese.
Place back in oven for 7-10 minutes, until eggs are firm and toppings are beginning to brown.
Let cool for about 5-10 minutes to let eggs continue to set.
Cut and serve.
Serving size is half a pizza, and comes to about 8g net carbs.