Recipe: Spinach and Mushroom Breakfast Pizza


Chef John Scotto has perfected the art of a.m. pizza.

The following recipe was published by People Magazine. 

INGREDIENTS

  • 1 tbsp. white vinegar
  • ½ tsp. salt
  • 3 large eggs
  • 1 lb. store-bought pizza dough
  • 2 tbsp. cornmeal
  • ¼ lb. low-fat mozzarella, thinly sliced
  • ¾ cup sliced mushrooms
  • 1 cup baby spinach
  • ¼ cup grated Pecorino
  • Romano cheese
  • 2 tsp. extra-virgin olive oil

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PREPARATION

1. In a large saucepan, bring 3 in. water, vinegar and salt to a simmer over medium low. Crack each egg into the simmering water, and cook, undisturbed, about 3 minutes for a runny yolk. Using a slotted spoon, transfer the eggs to a paper-towel-lined plate.
2. Preheat oven to 500°. Sprinkle a clean work surface with cornmeal, and roll out dough into a flat circle, about 12 in. Place dough on a baking sheet or pizza stone.
3. Spread mozzarella evenly on the dough, leaving about a 1-in. border around the outer edge of the crust. Top with mushrooms and spinach.
4. Bake in oven for 8 to 10 minutes or until sides are golden and crisped.
5. Top with Pecorino cheese, poached eggs and a drizzle of olive oil.

Serves: 6
Active time: 10 minutes
Total time: 20 minutes

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