Flatout Breakfast Pizza
- By: Jodie Fitz
- 1 Flatout Traditional Artisan Pizza Crust
- 1 cup baby leaf spinach, finely chopped
- 1/2 cup cooked ham, diced
- 4 large eggs, beaten
- 4 ounces sharp cheddar cheese
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
Preheat the oven to 375°F. Scramble the eggs over medium heat in a pan coated with non-stick cooking spray. Stir the chopped spinach and olive oil together in a bowl. Baste the pizza crust with the spinach and oil, then evenly spread the ham and the eggs over the top of the crust. Add salt and pepper to taste. Top the pizza with the cheese. Bake the flatbread for 20-25 minutes until it is crispy and the cheese is fully melted.
Cooking the eggs by microwave: Beat the eggs and pour them into a butter coated glass dish. Microwave on high for one minute. Remove the dish with an oven mitt, if needed, and stir. Continue to cook the eggs at one minute intervals, stirring in between, until the eggs are cooked to your preference.
On the run: Prep the pizza the night before and bake it fresh in the morning, or bake the entire pizza the night before, slice and re-heat in th morning.