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Cast-Iron Breakfast Pizza

Oxmoor House

Hands On time 12 mins
Total time 35 mins

Serves 8 (serving size: 1 wedge) 

Pizza for breakfast is always a delicious possibility. This cast-iron pizza develops a warm, fluffy crust that surrounds a cheesy and bacon-topped interior. Using a well-seasoned cast-iron skillet eliminates the need for using extra oil which keeps this recipe as light as possible. As a tip, placing the pan over high heat on the cooktop before transferring it to the oven helps heat it up quickly and yields a perfectly crisp crust.


  • 1 (16 oz.) package commercial refrigerated pizza dough
  • 1 cup part-skim ricotta cheese
  • 5 lower-sodium bacon slices, cooked and crumbled
  • 4 ounces part-skim mozzarella cheese, shredded (about 1 cup)
  • 1/4 tablespoon freshly ground black pepper
  • Cooking spray
  • 1 (6-oz.) package fresh baby spinach

Nutrition Information

  • calories 260
  • fat 8.2 g
  • protein 13.7
  • carbohydrate 34.1 g
  • fiber 2 g
  • cholesterol 22 mg
  • iron 2.6 mg
  • sodium 562 mg
  • calcium 210 mg

How to Make It

  1. Preheat oven to 450 degrees. 

  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 of the dough under; crimp. 

  3. Spread ricotta cheese in bottom of crust; top with bacon, mozzarella cheese, and pepper. Place skillet over high heat; cook 3 minutes.

  4. Transfer skillet to oven. Bake at 450 degrees for 18 minutes or until crust is lightly browned and cheese melts. 

  5. While the 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 spinach. Cut the pizza into 8 wedges.