Next time you’re craving a slice of leftover pizza before 11 a.m., remember this glorious pizza recipe that you won’t be embarrassed to tell friends you ate for breakfast. Sure, we all like a cold slice from time to time, but this is less of a breakfast-in-a-bind and more of a reason to get out of bed in the morning.
- 1 ball of prepared dough
- 2 Tablespoons olive oil
- 1/4 Cup all-purpose flour or cornmeal
- 2 medium tomatoes, diced
- 1 1/2 Cup packed black kale, shredded or baby spinach
- 3 eggs
- 1/2 Cup Parmigiano-Reggiano or pecorino cheese, grated
- Salt, to taste
- Pepper, to taste
Let the dough rise on the counter overnight in a lightly oiled bowl covered with plastic wrap or a damp towel.
Preheat the oven to 450 degrees F and place a rack in the center of the oven. Once the dough has doubled in size, punch down the dough. Then, sprinkle the work surface with flour or cornmeal and roll the dough to you desired shape, about ¼-inch thick. Next, brush the dough with olive oil and add chopped tomatoes, kale, or spinach. Make little wells for the eggs in the vegetables and crack the eggs directly on top. Then, sprinkle on the grated cheese and season with black pepper and salt.
Transfer the pizza directly onto the oven grate and bake for 8 to 10 minutes or until the eggs are fully set. Then, let cool slightly and serve.