This recipe is awesome whenever we have guests overnight or early in the morning. When we are serving a larger group, I cut smaller wedges and offer potatoes, toast, and fruit. That is the only way I can ensure that the pizza will go as far as it needs to. Otherwise, my husband will have to be in the oven cranking out pizzas all morning and I don’t want him to have to do that! Check out what they are saying about this recipe over at My Recipes:
“Pizza for breakfast is always a delicious possibility.”
Pizza is one of my faves, so whenever I can have it for breakfast, it’s a good day for me.
Ingredients
1 (16 oz.) package Pillsbury refrigerated pizza dough
1 cup part-skim ricotta cheese
5 lower-sodium Hormel bacon slices, cooked and crumbled
4 ounces part-skim mozzarella cheese, shredded (about 1 cup)
1/4 tablespoon freshly ground black pepper
Pam Cooking spray
1 (6-oz.) package fresh baby spinach
Instructions
Preheat oven to 450 degrees.
Roll out dough to a 12-inch circle. Press dough into bottom and 1 inch up sides of a well-seasoned 10-inch cast-iron skillet. Fold edges of the dough under; crimp.
Spread ricotta cheese in bottom of crust; top with bacon, mozzarella cheese, and pepper. Place skillet over high heat; cook 3 minutes.
Transfer skillet to oven. Bake at 450 degrees for 18 minutes or until crust is lightly browned and cheese melts.
While the pizza cooks, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add spinach. Cook 1 minute or until spinach wilts, turning often with tongs. Remove spinach from pan; drain and squeeze out excess liquid. Top pizza with spinach. Cut the pizza into 8 wedges.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Top with your own favorite blend of cheeses.
Thanks again to My Recipes for this simple and yummy recipe.