Description
This delicious garlicky spinach egg pizza is a flavorful, easy-to-make Italian dish featuring a crisp yet tender homemade pizza dough topped with a savory tomato sauce, sautéed garlic spinach, fresh mozzarella cheese, and eggs baked to your preference. Perfect as a satisfying main course, this pizza combines healthy greens and creamy cheese with the comforting richness of eggs for a unique twist on classic pizza.
Ingredients
Pizza Dough
- 1 easy pizza dough (or your favorite dough recipe)
Pizza Sauce
- 1 cup (240 ml) good-quality canned tomatoes (whole or diced)
- ½ tablespoon extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon dried oregano
- 4-5 fresh basil leaves, torn
Spinach
- ½ tablespoon extra virgin olive oil
- 2 garlic cloves, minced or grated
- 5 oz (140 grams) fresh baby spinach, washed and drained
- Salt and freshly ground black pepper, to taste
Mozzarella and Eggs
- 1 (4 oz / 125 grams) whole-milk mozzarella ball in water (or ½ to ⅓ cup shredded firm mozzarella)
- 2 to 4 large eggs
- Salt and freshly ground black pepper, to serve
Instructions
- Prepare the pizza dough: Follow your easy no-knead pizza dough recipe through to step 5, which includes shaping the dough and preheating your oven to the recommended temperature.
- Make the pizza sauce: Combine 1 cup of canned tomatoes (either whole broken up with a fork or diced), ½ tablespoon extra virgin olive oil, ¼ teaspoon salt, ¼ teaspoon dried oregano, and 4-5 torn fresh basil leaves in a bowl. Stir well to combine and set aside.
- Sauté the spinach: Heat ½ tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for about 20 seconds until it becomes lightly golden and fragrant. Add the fresh baby spinach a handful at a time, stirring until it wilts completely, which takes less than 5 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
- Prepare the mozzarella: If using a fresh mozzarella ball in water, slice it into ½ inch thick pieces. Pat gently with a paper towel to remove any excess moisture to prevent soggy pizza crust.
- Shape the pizza dough: Place the rested dough onto a sheet of parchment paper. Starting from the center, gently press the dough outward with your fingers until it forms an approximately 9×13 inch rectangle. Transfer the shaped dough on the parchment to a pizza peel, the back of a rimmed baking sheet, or a pizza tray for easy transfer to the oven.
- Add the toppings: Spread the prepared pizza sauce evenly over the dough. Distribute the sautéed spinach and mozzarella slices or shredded cheese evenly on top. Sprinkle a pinch of fine salt across the surface.
- Bake the pizza: Transfer the pizza onto a preheated pizza stone or an inverted rimmed baking sheet set on the lowest oven rack. Bake in a hot oven until the crust is golden but not yet crispy, about 5 minutes in a fan-forced oven. Remove the pizza from the oven and crack 2 to 4 eggs evenly spaced over the top. Return the pizza to the oven and bake until eggs are cooked to your desired doneness. For firmer yolks, you can add eggs at the start of baking instead.
- Serve: Remove the pizza from the oven and let it cool for a minute or two. Drizzle with good-quality extra virgin olive oil, add a pinch of salt, and freshly ground black pepper. Slice and enjoy immediately for the best flavor and texture.
Notes
- If you don’t have a pizza stone, invert a rimmed baking sheet or large cookie sheet and place it on the lowest oven shelf while preheating. This will provide a hot surface to help crisp the crust.
- When measuring flour for pizza dough, use leveled measuring cups or preferably a digital scale for accuracy.
- Egg pizza with runny yolks is best enjoyed fresh and should not be frozen or reheated, as texture and flavor degrade.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Pizza
- Method: Baking
- Cuisine: Italian
