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.

How to Make It

Step 1

Preheat oven to 450 degrees. 

Step 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. 

Step 3

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

Step 4

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

Step 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. 

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Ratings & Reviews

No way this serves 8

October 08, 2016
8 servings? Really? This is in a small (10 inch) pan. More like 4 or even 3 servings. I think they just upped the amount of serving so it would meet their Cooking "Light" standard.

October 13, 2016
I agree. Cooking Light has relied on the "tiny serving" formula for a very long time. Plus, aside from the fresh spinach, there is nothing healthy about this dish.

October 27, 2016
It could actually feed more than 8. Cooking light also means smaller portions.  Its a main for breakfast. You'll have other things with it.  So, you don't need that big a slice.