Ingredients
- 1 cup Hollandaise Sauce, slightly cooled
- 2 whole Avocados from Mexico Avocados, sliced into 1/4” slices
- 3 cups grated Jarlsberg Cheese
- 4 large eggs
- 8 strips Sriracha Spiced Bacon, cut into 1/2” pieces
- 2 cups fresh spinach leaves
- 1 teaspoon sea salt
- Pinch of cayenne (for each pizza)
- 1 lb Pizza Dough, cut into 4–4 ounce balls
Instructions
- Preheat the oven to 500F with a pizza stone place in on lowest rack for 30 minutes. If you do not have a pizza stone, you can use an inverted metal baking pan/sheet or a pizza screen. If using an inverted baking pan, preheat in the oven for 15 minutes. A pizza screen does not need preheated.
- On a lightly floured surface stretch out each dough ball into a 6” round circle.
- Place the dough circles on to the pizza screen or onto a pizza peel covered in corn meal.
- Repeat for all four 4-ounces balls.
- Gently spread out 1/4 cup of the Hollandaise sauce over top leaving a 1/2” edge of crust.
- Place 1/4 cup spinach leaves over top of the sauce again leaving that 1/2” of crust on each pizza
- Top each one with 1/4 cup Jarlsberg cheese.
- Sprinkle 2 strips of Sriracha Spiced Bacon on top.
- Taking 1/2 of an Avocados from Mexico Avocado, arrange the slices into a circle on top of the pizza. This will act as the ‘well’ for the egg.
- Taking 1 egg, crack it into a separate bowl.
- Using a slotted spoon, carefully pick up the yolk and place that in the middle of pizza (inside of the avocado well).
- Taking a spoon, gently spoon the egg white around the yolk but remaining inside of the well. You may or may not use all of the egg white.
- Repeat these steps with the remaining 3 eggs.
- With the remaining 1 cup of Jarlsberg cheese, divide that evenly on top of the pizzas leaving the yolk exposed.
- Slide the pizzas onto the baking stone and bake for 8-12 minutes carefully rotating the pizzas on the pizza stone or pizza screen after 5 minutes. The pizzas will be done when the crust is golden brown, the egg yolk is set and the cheese is bubbly and melted.
- Remove from the oven and allow to cool for 2 minutes.
- Sprinkle lightly with sea salt and a pinch of cayenne.