This recipe is great for both breakfast and brunch, though it might be a little too filling for a small breakfast (if you plan on eating it all yourself). But once you try it, you won't be able to resist the pizza-like style of bacon and eggs.
Michael Scelfo, Executive Chef of Russell House Tavern, shows how to work the dough to just the right shape and consistency for his pizza. Sautéed spinach and garlic, crisp bacon, and a couple of eggs share topping rights with shredded fontina cheese. Hot from the oven, a dusting of freshly-grated pecorino romano gives it the final eye-opener. Share over a leisurely brunch or take it to-go for a breakfast that rivals anything you get at the drive-up window.
* 3 thin bacon slices, chopped
* 3 cloves garlic, chopped
* 1 lb spinach
* pinch of salt & pepper
* 2 eggs
* 1 cup shredded fontina cheese
* flour for dusting work surface
* 8 oz pizza dough (store-bought or home-made), room temperature
* 3 tbsp grated pecorino romano cheese
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