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. 


  • 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

Join Sunday Supper, OrderISDA’s weekly e-newsletter, for the latest serving of all things Italian. 


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

Like us on Facebook to receive more food & wine, entertainment and culture news.

Make the pledge and become a member of Italian Sons of Daughters of America today!

Share your favorite recipe, and we may feature it on our website.

Join the conversation, and share recipes, travel tips and stories.