Egg Pizza

Step 1

Follow the easy no-knead pizza recipe through step 5, including shaping the pizza and preheating the oven.

Step 2

You need only 1 cup of pizza sauce, you can use this recipe or you can mix canned tomatoes, seasoning, olive oil and herbs in a bowl and you're done. Note: if using whole tomatoes, just break them with a fork.

Step 3

Cook the spinach: heat the oil in a large skillet over medium high heat. Add garlic and cook for 20 seconds until light golden. Add spinach, a handful at a time, and sauté until it has wilted. The amount of greens looks huge, but it wilt in less than 5 minutes. Season with salt and pepper, and set aside.

Step 4

Prepare the cheese: if using fresh mozzarella ball in water, cut it into ½ inch thick pieces. If it releases water, you may want to dab the mozzarella with the paper towel to remove excess moisture.

Step 5

Shape the dough: when the dough is ready follow step 5, place the dough on a parchment paper sheet and starting from the center, gently press it out with your fingers until you get approx a 9×13 inch pizza. Then gently place the dough onto a pizza peel or onto the back of a rimmed baking sheet. You can also use a pizza tray, of course.

Step 6

Add the topping: add pizza sauce, mozzarella, and spinach evenly on the top of the pizza. Sprinkle some fine salt on top.

Step 7

Bake the pizza: make sure the oven is hot and either using the pizza peel or a tray transfer the pizza onto the preheated stone. Bake until the crust is golden, but not crispy yet (in a forced fan oven it takes around 5 minutes), than remove it from the oven, crack eggs on top, return it back and cook eggs to your liking. Note: if you don't like a runny yolk, you can add the eggs at the beginning.

Step 8

Serve: allow the pizza to cool for a minute or two before serving and drizzle with good-quality extra virgin olive oil, salt and freshly ground black pepper. Enjoy!