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Sunny Side Up Breakfast Pizza*

1 cup cornmeal or all-purpose flour, for rolling dough
1 4-inch ball of prepared dough, at room temperature
2 tablespoons olive oil
1 1/2 cups fresh spinach, lightly packed
2 medium tomatoes, diced
1 cup sharp Cheddar cheese, grated
2 eggs, at room temperature
5 strips bacon, cooked and crumbled
salt and freshly ground pepper to taste

Lightly sprinkle work surface with cornmeal or flour. Place dough directly in the middle of the work surface. Roll out gently into either a 12-inch rectangle or circle (1/4-inch thick). Brush both sides with olive oil and set aside until ready to grill.

If you are grilling on a charcoal grill, set coals on one side of the grill.

Place dough directly on the cooking grate over medium heat for 1-3 minutes, until the crust is well marked and browned. Flip dough and and spread spinach evenly over cooked side of crust. Create a rim around the outer edge of the pizza with the tomato (this will keep the eggs from sliding off the pizza.) Sprinkle cheese over the spinach. Crack 2 eggs directly in the center of the pizza and top with crumbled bacon. Move to indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza). Cover grill and cook for about 10-15 minutes, or until the eggs are cooked like traditional sunny-side up eggs and the bottom of crust is well browned.

Season with salt and pepper and serve immediately.

Surreal Gourmet