Cast Iron Breakfast Pizza recipe - Breakfasts & Brunches Breakfasts

Cast-Iron Breakfast Pizza

Use a well-seasoned cast-iron skillet—it eliminates the need for extra oil to grease the pan. For a crisp pizza crust, heat the skillet on the cooktop before transferring it to the oven.


Prep: 12 minutes • Cook: 23 minutes

1 (16-ounce) package commercial pizza dough
1 cup part-skim ricotta cheese
5 lower-sodium bacon slices, cooked and crumbled
1 cup (4 ounces) shredded part-skim mozzarella cheese
1⁄4 teaspoon freshly ground black pepper
Cooking spray
1 (6-ounce) package fresh baby spinach

1. Preheat oven to 450°.
2. Roll out dough to a 12-inch circle. Press dough into bottom and 1 inch up sides of a well-seasoned 10-inch cast-iron skillet. Fold edges under and crimp.
3. Spread ricotta cheese in bottom of crust; top with bacon, mozzarella cheese, and pepper. Place skillet over high heat; cook 3 minutes. Transfer skillet to oven.
4. Bake at 450° for 18 minutes or until crust is lightly browned and cheese melts.
5. While pizza cooks, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add spinach. Cook 1 minute or until spinach wilts, turning often with tongs. Remove spinach from pan; drain and squeeze out excess liquid. Top pizza with wilted spinach. Cut pizza into 8 wedges. Yield: 8 servings (serving size: 1 wedge).

CALORIES 260; FAT 8.2g (sat 3.7g, mono 1.4g, poly 1.1g); PROTEIN 13.7g; CARB 34.1g; FIBER 2g; CHOL 22mg; IRON 2.6mg; SODIUM 562mg; CALC 210mg

Serve with

 Broiled Sweet Peaches

Prep: 3 minutes • Cook: 8 minutes
8 peaches, halved and pitted
2 tablespoons butter, melted
1⁄4 cup turbinado sugar
1⁄3 cup plain fat-free Greek yogurt
1. Preheat broiler. Place a rack 6 inches from the heat.

2. Place peach halves on a baking sheet lined with foil; brush with butter, and sprinkle with turbinado sugar. Broil 8 minutes or until sugar melts and is lightly browned. Spoon 1 teaspoon yogurt over each peach half. Yield: 8 servings (serving size: 2 peach halves).

CALORIES 104; FAT 3.3g (sat 1.9g, mono 0.9g, poly 0.2g); PROTEIN 2.2g; CARB 19.2g; FIBER 2.2g; CHOL 7.6mg; IRON 0.4mg; SODIUM 24mg; CALC 16mg