Pizza for breakfast is always a delicious possibility. This cast-iron pizza develops a warm, fluffy crust that surrounds a cheesy and bacon-topped interior. Using a well-seasoned cast-iron skillet eliminates the need for using extra oil which keeps this recipe as light as possible. As a tip, placing the pan over high heat on the cooktop before transferring it to the oven helps heat it up quickly and yields a perfectly crisp crust.
|1 piece fresh baby spinach|
|1 teaspoon tablespoon freshly ground black pepper|
|1 cup part-skim mozzarella cheese, shredded|
|5 piece lower-sodium bacon slices, cooked and crumbled|
|1 cup part-skim ricotta cheese|
|1 piece commercial refrigerated pizza dough|