Is it breakfast, lunch or dinner? This pizza will be a hit any time of day. Gochujang is a Korean chili paste that adds a subtle heat to this pie – great for those who like hot sauce with their eggs. Courtesy of Kristen Eppich.
Preheat oven to 425ºF. Lay bacon flat on a 17 x 11-inch baking sheet and cook for 10 minutes. Flip and cook for 6 to 8 more minutes, or until bacon is crisp. Remove from oven and transfer to a paper towel-lined plate. Wipe baking sheet clean.
Roll out dough on a lightly floured surface into a 17 x 11 inch rectangle. Line baking sheet with parchment paper. Lift dough onto the baking sheet, pushing into the corners. Mix gochujang with 1 tablespoon oil. Brush mixture evenly on the surface of the dough. Set aside.
Heat remaining oil in a large saucepan over medium heat. Add spinach and cook, stirring until spinach is just beginning to wilt, about 2 minutes. Spread spinach over pizza.
Bake in the centre of the oven for 20 minutes, or until slightly undercooked. Remove from oven. Working quickly while pizza is hot, crack eggs over the pizza, a few inches apart. Lay bacon strips between cracked eggs. Sprinkle with salt and pepper. Return pizza to oven and bake for 12 to 15 more minutes or until eggs are cooked and yolks are still runny.