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Pizza for breakfast? Breakfast for dinner? Both food scenarios are possible with this easy-to-make eggs florentine pizza. This pizza is an adaptation of the following recipe posted on the taste.com.au website.
2 pizza bases (with pizza sauce)
8 rindless bacon rashers
100g baby spinach leaves
2 tomatoes, cut into 8 quarters
1 1/2 cup cheese (Kraft pizza 4 cheese blend - colby, parmesan, mozzarella, romano)
Salt and pepper
Preheat the oven to 250 C fan forced.
Pan fry the bacon until crisp on both sides. (Ask for the bacon to be thinly sliced to maximise the crispness)
Assemble the pizza by first adding 4 bacon rashers to each pizza base. Next arrange the spinach leaves and the pieces from one tomato onto each base.
Note. The original recipe called for 150g of spinach since the leaves were put through the pan before adding them to the pizza base. I instead left the spinach leaves as they were (non-wilted) and therefore required less.
Sprinkle the cheese and crack one egg into the centre of each pizza base.
Cook the pizza for 10 minutes or until the egg white is cooked.
Sprinkle a dash of salt and pepper over the pizza, cut into slices and serve whilst hot.
When I first served the pizza to J, he called it an Aussie pizza. But I like to think that with the spinach and the intact egg+bacon, it’s a breakfast pizza! It probably needs a little bit of hollandaise sauce to make it more eggs florentine-like and this will be a modification that will be tried next time around. And given the mere 25-30 minutes it required to whip up this dish, perhaps I’ll prepare it in the morning for actual breakfast!