Eggs Florentine Breakfast Pizza

Ingredients

• 1 Tbsp butter
• 1 Tbsp all-purpose flour
• 1 cup whole milk
• 1/8 tsp garlic powder
• 1/4 tsp salt
• 1/2 batch Thin and Crispy Pizza Crust
• 1/4 lb. frozen spinach, thawed
• 1 cup shredded mozzarella
• 4 large eggs
• Freshly cracked pepper
• 1/2 Tbsp cornmeal, for pizza pan – optional

Directions

1. Move the oven rack as high as it will go, then start heating the oven to 500 degrees. For the white sauce, add the butter to a small sauce pot with the flour. Set it over medium-low heat and whisk until the mixture begins to bubble gently. Keep it simmering while you whisk for about 1 minute.
2. Slowly whisk in the milk. Let the sauce come back to a simmer, whisking often; once it starts bubbling, it will thicken. Take the pot off the heat, then whisk in the garlic and salt. Set the sauce aside so it can cool, and expect it to thicken more as it sits.
3. Get your 12-inch pizza pan ready with non-stick spray and/or cornmeal. Stretch the pizza dough until it covers the pan. Pour the white sauce onto the dough and use the back of a spoon to spread it around. Bake the sauced crust for 5 minutes.
4. Press the spinach to remove any extra liquid, then scatter it over the partially baked crust and sauce. Add half of the mozzarella. Crack 4 eggs onto the pizza, spacing them evenly over the top. Grind on a little freshly cracked pepper, then add the remaining mozzarella.
5. Bake the pizza for 10-12 minutes, until the crust and cheese have browned and the eggs look mostly set. Let the pizza sit for 5 minutes before cutting it; the eggs will keep firming up after it comes out of the oven.