“In 'So Easy' by Ellie Krieger”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 store-bought baked thin-crust pizza crust (preferably whole wheat, Boboli)
  • 4 cups baby spinach leaves, thinly sliced (about 4 oz.)
  • 2 teaspoons olive oil
  • 3 ounces thinly sliced prosciutto, cut into thin strips
  • 12 cup grated parmesan cheese (1 1/2 oz.)
  • 3 garlic cloves, thinly sliced
  • 4 large eggs

Directions

  1. Preheat oven to 450°.
  2. Place pizza crust on a baking sheet; scatter the spinach all over the crust and drizzle with the oil.
  3. Evenly distribute the prosciutto, parmesan, and garlic on top of the spinach.
  4. Make 4 wells in the spinach topping, spacing them so there is 1 well on each quarter of the pizza.
  5. Crack 1 egg into each of the wells.
  6. Bake for 12-15 minutes, until the spinach is wilted and the egg whites are fully cooked.
  7. Sprinkle with salt and fresh ground pepper, to taste.
  8. Cut into 4 large slices.

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