SPINACH-EGG BREAKFAST PIZZAS
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
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.