SPINACH-EGG BREAK­FAST PIZZAS

Country - - THE GOOD LIFE -

LILY JULOW LAWRENCEVILLE, GE­OR­GIA PREP: 20 min. • BAKE: 14 min. MAKES: 4 serv­ings

Corn­meal 1 loaf (1 pound) frozen pizza dough, thawed 1 Tbsp. plus ad­di­tional ex­tra vir­gin olive oil, di­vided 5-6 ounces fresh baby spinach 1/3 cup plus ad­di­tional grated Parme­san cheese, di­vided 3 Tbsp. sour cream 1 small gar­lic clove, minced 1/4 tsp. sea salt 1/8 tsp. plus ad­di­tional coarsely ground pep­per, di­vided 4 large eggs

DI­REC­TIONS

1. Pre­heat oven to 500°. Line two 15x10-in. bak­ing pans with parch­ment pa­per; sprinkle lightly with corn­meal. Cut dough into four pieces; stretch and shape each into a 6- to 7-in. cir­cle.

2. Mean­while, in a large skil­let, heat 1 ta­ble­spoon olive oil over medium-high heat. Add spinach; cook and stir un­til just start­ing to wilt, 1-2 min­utes. Com­bine spinach with next five in­gre­di­ents; spread spinach mix­ture over each pizza. Leave a slight bor­der of raised dough along edge. Bake on a lower oven rack about 5 min­utes.

3. Re­move from oven; break an egg into cen­ter of each pizza. Re­turn to lower oven rack, bak­ing un­til egg whites are set but yolks are still runny, 6-10 min­utes. Driz­zle olive oil over pizzas; top with ad­di­tional Parme­san and pep­per. Serve im­me­di­ately.

1 pizza: 433 calo­ries, 14g fat (4g sat­u­rated fat), 199mg choles­terol, 865mg sodium, 55g car­bo­hy­drate (3g su­gars, 1g fiber), 16g pro­tein.

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