- 1/4 cup cornmeal or all-purpose flour, for rolling dough
- 1 (4-inch) ball prepared dough, at room temperature
- 2 tablespoons olive oil
- 1 1/2 cups fresh spinach, lightly packed
- 2 medium tomatoes, diced
- 1 cup sharp Cheddar, grated
- 2 eggs, at room temperature
- 5 strips bacon, cooked and crumbled
- Salt and freshly ground pepper
Lightly sprinkle work surface with cornmeal or flour. Place dough directly in the middle of the work surface. Roll dough out gently 1/4-inch thick, into either a 12-inch rectangle or circle. Brush both sides with olive oil and set aside until 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 1 to 3 minutes, until the crust is well marked and browned. Flip dough and spread spinach evenly over cooked side of crust. Create a rim around the outer edge of the pizza with the tomato (this will keep the eggs from sliding off the pizza.) Sprinkle cheese over the spinach. Crack 2 eggs directly in the center of the pizza and top with crumbled bacon. Move to indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza). Cover grill and cook for about 10 to 15 minutes, or until the eggs are cooked like traditional sunny-side up eggs and the bottom of crust is well browned.
Season with salt and pepper and serve immediately.