Egg & Bacon Breakfast Pizzas

• 2 cups flour
• 2 teaspoons yeast
• 1 teaspoon sugar
• ½ teaspoon salt
• 2/3 cup warm water
• 2 tablespoons oil
• 250g PHILADELPHIA Spreadable Cream Cheese
• 1 tablespoon chopped chives
• Salt and freshly ground black pepper, to taste
• 6 short rashers bacon, halved
• 4 eggs
• 12 cherry tomatoes
• Spray olive oil
• Spinach leaves, for serving

1. COMBINE the flour, yeast, sugar, salt, water and oil in a bowl, stir to combine then turn onto a floured surface and knead for 5-10 minutes or until the dough is smooth and elastic. Loosely cover and set aside.
2. DIVIDE the dough into 4 even pieces. Roll each into a round shape, approximately 15-20cm in diameter. Place the bases on floured baking trays.
3. TOP each pizza base with the combined cream cheese, chives and seasonings. Arrange bacon halves over the bases, allowing a hollow for the egg in the centre. Crack eggs onto each pizza and finish with  tomatoes. Spray with oil and season.
4. BAKE in very hot oven 220°C oven for 10-12 minutes or until golden brown and egg is cooked to your liking. Serve with spinach leaves and enjoy immediately.

Tip: If short of time, substitute store bought pizza bases for the homemade ones.