1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup non-fat Greek yogurt (not regular), drained if theres any liquid
handful baby spinach
2 ounces (1/2 cup) shredded mozzarella cheese
8 cherry tomatoes, sliced
4 large eggs
2 strips cooked center cut bacon, chopped
Preheat the oven to 450F. Place a silicone liner on a large baking sheet or spray with oil if using parchment. In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles. Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away). Divide into 4 equal balls about 3-3/8 oz each. Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals 7 to 8 inches in diameter and place on the prepared baking sheet. Top with spinach, mozzarella and tomatoes, leaving the center open for the egg. Gently break an egg the center of each dough and finish with bacon. Bake 10 to 12 minutes, until the crust is golden and the egg is set. Season with salt and pepper.