INGREDIENTS

2 strips center-cut bacon

1 cup all-purpose or white whole-wheat flour, plus extra

1¹⁄₂ tsp baking powder

¹⁄₂ tsp kosher salt, plus extra

1 cup nonfat Greek yogurt, drained

baby spinach

¹⁄₂ cup shredded mozzarella cheese

8 cherry tomatoes, sliced

4 large eggs

freshly ground black pepper

DIRECTIONS

1 Preheat the oven to 450°F (232°C). Line a baking pan with parchment paper and spray with nonstick cooking spray.

2 In a frying pan on the stovetop over medium heat, cook the bacon until crispy and brown, about 2 minutes per side. Remove the bacon from the stovetop and place on paper towels until needed.

3 In a bowl, whisk together the flour, baking powder, and salt. Add the yogurt and mix with a fork until the mixture looks like small crumbles.

4 Lightly dust a work surface with flour and placed the dough on the flour. Knead the dough a few times until tacky but not sticky, about 20 turns, turning the dough 90° after pressing down each time. (You shouldn’t have dough on your hands when you pull them away from the dough.)

5 Divide the dough into 4 equal-sized balls. Sprinkle the work surface with extra flour and use a rolling pin with a little flour on it to roll the dough into thin rounds that are 7 to 8 inches (17.5cm to 20cm) in diameter.

6 Place the rounds on the baking pan and top each with equal amounts of spinach, cheese, and tomatoes, leaving the center open for an egg. Gently break an egg into the center of each round and top each with an equal amount of bacon. Season with salt and pepper.

7 Bake until the crusts are golden and the eggs have set, about 10 to 12 minutes.

8 Remove the pizzas from the oven and serve immediately.

NUTRITION FACTS

per serving

CALORIES
270

TOTAL CARBS
9g

TOTAL FAT
27g

PROTEIN
20g