Eggs Florentine Breakfast Pizza with White Sauce and Spinach

Prep: 15 minCook: 15 min3 servingsmediumItalian-American
Eggs Florentine Breakfast Pizza with White Sauce and Spinach

A breakfast twist on classic pizza featuring creamy white sauce, tender spinach, melted mozzarella, and perfectly baked eggs. The homemade bechamel-style sauce creates a rich base that pairs beautifully with the runny yolks and savory cheese. This hearty breakfast pizza works wonderfully for weekend brunch, special occasions, or when you want to transform leftover pizza dough into something extraordinary. The combination of eggs Florentine flavors on a crispy pizza crust offers the best of both breakfast and dinner comfort foods.

VegetarianNut-Free

Ingredients

3 servings
  • 1 Tbsp butter
  • 1 Tbsp all-purpose flour
  • 1 cup whole milk
  • ⅛ tsp garlic powder
  • ¼ tsp salt
  • 1 pizza dough
    naan bread1:1Medium confidence
    Full guide →
  • ¼ lb frozen spinach, thawed
    fresh spinach2 cupsHigh confidence note: Use 2 cups fresh spinachsaute until wilted and squeeze dry
    Full guide →
  • 1 cup mozzarella, shredded
    gruyere1:1Medium confidence

    removes:dairy

    Full guide →
  • 4 large eggs
  • freshly cracked pepper
  • ½ Tbsp cornmeal(optional)

Instructions

  1. 1

    Adjust oven rack to highest level and preheat to 500°F

  2. 2

    Combine butter and flour in small sauce pot and heat over medium-low heat while whisking until simmering

  3. 3

    Simmer and whisk mixture for one minute

  4. 4

    Whisk milk into butter mixture and bring to simmer while whisking often until thickened

  5. 5

    Turn off heat and whisk in garlic powder and salt, set aside to cool

  6. 6

    Prepare 12-inch pizza pan with non-stick spray and cornmeal if using

  7. 7

    Stretch pizza dough to cover pan surface

  8. 8

    Pour white sauce over surface and spread with back of spoon

  9. 9

    Bake crust with sauce for 5 minutes

  10. 10

    Squeeze excess moisture from spinach and sprinkle over par-baked crust

  11. 11

    Add half of mozzarella over spinach

  12. 12

    Crack four eggs onto pizza, equally spaced around surface

  13. 13

    Add freshly cracked pepper and top with remaining mozzarella

  14. 14

    Bake for 10-12 minutes until cheese and crust are golden brown and eggs are mostly set

  15. 15

    Cool for five minutes before slicing

Tips

Tip 1

Let the white sauce cool completely before spreading to prevent it from making the crust soggy

Tip 2

Squeeze spinach thoroughly in a clean kitchen towel to remove all excess moisture

Tip 3

Create wells in the cheese for the eggs to help them stay in place while baking

Good to Know

Storage

Refrigerate leftovers up to 2 days, reheat in 350°F oven until warmed through

Make Ahead

White sauce can be made 1 day ahead and refrigerated, bring to room temperature before using

Serve With

Serve immediately while eggs are still slightly runny, cut into wedges with pizza cutter

See pairing guide →

Common Mistakes

Watch

Don't skip squeezing spinach to avoid soggy pizza

Watch

Avoid overbaking eggs which makes them rubbery

Watch

Don't spread cold sauce directly on dough as it won't distribute evenly

Substitutions

frozen spinach→
fresh spinach2 cupsHigh confidence note: Use 2 cups fresh spinachsaute until wilted and squeeze dry
Full guide →
mozzarella→
gruyere1:1Medium confidence

removes:dairy

Full guide →
pizza dough→
naan bread1:1Medium confidence
Full guide →
Find more substitutions →

FAQ

Can I use store-bought white sauce instead?

Yes, use about 3/4 cup alfredo sauce thinned with 2-3 tablespoons milk for similar consistency and flavor.

What if my eggs cook too fast?

Lower oven temperature to 450°F and extend cooking time, or add eggs during last 8-10 minutes of baking.

How long will leftovers keep?

Refrigerate up to 2 days, though egg texture changes. Reheat in 350°F oven for best results.