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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.

Recipe by Cooking Light


Credit: Oxmoor House

Recipe Summary

12 mins
35 mins
Serves 8 (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees. 

  • 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. 

  • 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. Bake at 450 degrees for 18 minutes or until crust is lightly browned and cheese melts. 

  • 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. 

Nutrition Facts

260 calories; fat 8.2g; carbohydrates 34.1g; fiber 2g; cholesterol 22mg; iron 2.6mg; sodium 562mg; calcium 210mg.