Easy Pizza with Sauteed Greens, Garlic and Eggs
What you’ll need:
4 Eggland’s Best Eggs (large)
4 teaspoons extra virgin olive oil, divided
5 garlic cloves, thinly sliced
10 ounces baby spinach, about 10 cups
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (16-ounce) bag refrigerated pizza dough
1 cup part-skim ricotta cheese
1 cup low-fat shredded mozzarella
2 tablespoons grated Pecorino Romano cheese
What you’ll do:
Preheat the oven to 450 F. Coat a large round baking or pizza pan with cooking spray. Allow the dough to sit at room temperature for 30 minutes.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the garlic and cook until starting to brown, about 1 1/2-2 minutes. Add the spinach, tossing with kitchen tongs, and cook until wilted, 3 minutes; season with the salt and pepper. Transfer to a sieve or colander set over a bowl and let drain 5 minutes; discard liquid.
On a lightly floured surface, roll the dough into a 15-inch circle and transfer to the prepared pan. Spread the ricotta evenly over the dough, leaving a 1/2-inch border around the edge. Top evenly with the spinach then sprinkle with the mozzarella and Romano cheeses. Bake until the crust is lightly browned, 20-22 minutes.
Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Add the eggs and cook until the whites are just set, about 3 minutes. With a spatula, gently flip the eggs over and cook 30 seconds longer. Top the pizza with the eggs. Cut through the eggs into 8 slices.
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