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Ingredientes
- 1/4 c. cornmeal or possibly 1/4 c. all purpose flour, for rolling dough
- 1 x 4 inch ball of prepared dough, let rise to room temp.
- 2 Tbsp. extra virgin olive oil
- 1Â 1/2 c. fresh spinach, lightly packed
- 2 med tomato, diced
- 1 c. sharp cheddar cheese, grated
- 2 x egg at room temperature
- 5 x strips bacon, cooked and crumbled
- 1 x salt and freshly grnd black pepper
Direcciones
- Lightly sprinkle work surface with cornmeal or possibly flour.
- Place dough directly in the middle of the work surface.
- Roll out gently into either a 12-inch rectangle or possibly circle, 1/4-inch thick.
- Brush both sides with extra virgin olive oil and set aside till 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 one to three min, till the crust is well marked and browned.
- Flip dough and and spread spinach proportionately over cooked side of crust.
- Create a rim around the outer edge of the pizza with the tomato (this will keep the Large eggs from sliding off the pizza.)
- Sprinkle cheese over the spinach.
- Crack 2 Large eggs directly in the center of the pizza and top with crumbled bacon.
- Move to indirect heat (for charcoal: the side of charcoal grill which has no coals. For gas: turn off burner directly under pizza).
- Cover grill and cook for about 10-15 min, or possibly till the Large eggs are cooked like traditional sunny-side up Large eggs and the bottom of crust is well browned.
- Season with salt and pepper and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 344g | |
| Recipe makes 2 servings | |
| Calories 878 | |
| Calories from Fat 651 | 74% |
| Total Fat 73.04g | 91% |
| Saturated Fat 28.1g | 112% |
| Trans Fat 0.0g | |
| Cholesterol 305mg | 102% |
| Sodium 1095mg | 46% |
| Potassium 660mg | 19% |
| Total Carbs 22.37g | 6% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.02g | 3% |
| Protein 33.27g | 53% |
