Skillet Breakfast Pizza

Ingredients

1 (16-ounce) package commercial refrigerated pizza dough (I used Trader Joe’s)

½ teaspoon olive oil, optional

½ onion, sliced thin, optional

1 cup part-skim ricotta cheese

1 teaspoon garlic powder

5 lower-sodium bacon slices, cooked and crumbled

4 ounces part-skim mozzarella cheese, shredded (about 1 cup)

¼ teaspoon freshly ground black pepper

1 (6-ounce) package fresh baby spinach

Preparation

Preheat oven to 450°F.

Coat the bottom of a pan with olive oil and heat over medium high heat. Add the onion slices and stir for 7-8 minutes, until translucent and just starting to caramelize. Remove the pan and put the onions into a small bowl. Turn up the heat on the stove to high.

Roll out dough to a 12-inch circle and press into the bottom and 1 inch up sides of a well-seasoned 10-inch cast-iron skillet. Fold the edges of the dough under and crimp like a pie.

Mix ricotta cheese and garlic powder together and spread in the bottom of the crust. Top with bacon, onion, mozzarella cheese and pepper. Place skillet over high heat on the cooktop and cook 3 minutes.

Transfer skillet to oven and bake at 450°F for 18 minutes or until the crust is lightly browned and the cheese has melted.

While pizza cooks, heat a large skillet over medium-high heat and coat with non-stick cooking spray. Add the spinach and cook for 1 minute or until the spinach wilts (stir frequently). Remove spinach onto paper towels to absorb any excess moisture.

Remove pizza from oven when done and top with the spinach. Cut pizza into 8 wedges.