- 5 slices low-sodium bacon
- 1/2 teaspoon olive oil (optional)
- 1/2 onion, thinly sliced (optional)
- 1 (16 ounce) package refrigerated pizza dough (such as Trader Joe's®)
- 1 cup part-skim ricotta cheese
- 1 teaspoon garlic powder
- 1 cup shredded part-skim mozzarella cheese
- 1/4 teaspoon freshly ground black pepper
- cooking spray
- 1 (6 ounce) package fresh baby spinach
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble into small pieces.
- Preheat oven to 450 degrees F (230 degrees C).
- Heat olive oil in a skillet over medium-high heat. Add onion; cook and stir until translucent and starting to brown, 7 to 8 minutes. Remove from heat; transfer to a bowl.
- Roll out pizza dough into a 12-inch circle and press into the bottom and 1 inch up the sides of a well seasoned 10-inch cast iron skillet. Fold the edges of the dough under and crimp like a pie.
- Mix ricotta cheese and garlic powder together in a bowl; spread over the bottom of the crust. Scatter bacon, onion, mozzarella cheese, and black pepper on top.
- Place cast iron skillet over high heat until mozzarella cheese starts to melt, about 3 minutes.
- Transfer skillet to the preheated oven; bake pizza until crust is lightly browned, about 18 minutes.
- Heat a large skillet over medium-high heat and coat with cooking spray. Add spinach; cook, stirring frequently, until wilted, about 1 minute. Transfer to paper towels to drain excess moisture. Place spinach over pizza; slice into 8 wedges.
04/24/2018
recipepes.com
Skillet Breakfast Pizza, recipe
PT15M
PT1H
5
455 calories
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