Pizza! Eggs on Greens
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Author Notes: Pizza! I love it for anytime and assuming you have flour and yeast it is dirt cheap to make. I use what ingredients are on hand, and for this pizza = olive oil & garlic in place of making a tomato based sauce, roasted pepper, sautéed spinach (but any green you have will work), eggs, a sprinkle of salt, pepper and crisp bacon. The dough takes a little time to rise, but once ready this pizza is a fun and tasty D.C. breakfast (lunch? dinner?) for all! - lapadia
Makes 4-6 generous pieces, one egg for each serving
- DOUGH
- 2-1/2 cups unbleached all-purpose flour
- 1 teaspoon sea salt
- 1 packet rapid rise yeast
- 3/4 cup plus 2 tablespoons room temperature water
- 1 tablespoon olive oil – optional
- Note: the dough can be made the night before and refrigerated. In the morning remove it 2 hours before working with it.
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- TOPPINGS
- 4-6 eggs each cracked into its own small ramekin – refrigerate until needed
- Olive oil for topping the crust
- Pressed garlic – to your taste
- A sprinkling of dried herb of choice – I like to use tarragon with eggs
- 1 roasted red pepper - Note: I have used fresh tomato slices in place of the pepper
- 6 cups of fresh greens you have on hand - here I used spinach
- Fresh ground black pepper & sea salt
- Crumbled bacon - optional, but I like it
- In a large bowl, combine all dry ingredients. Add the water and olive oil, stir until soft dough forms (if the dough is too dry add extra water a tablespoon at a time).
- Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic – about 10 minutes.
- Lightly coat a large bowl with oil, place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled – 1-1/2 hours.
- Oil a 15 x 10 x 1 inch jelly roll pan. Punch the dough down and place in the center of the pan, stretch and flatten it out as far as you can. Cover it with plastic warp and let it rise for about 1 hour or until puffy and nearly doubled. It will now be easy to stretch the dough out to fit the pan.
- Preheat the oven to 450 degrees.
- Roast the pepper and sauté the spinach down in a little water. Let both sit on some paper towels to drain excessive moisture.
- With your fingertips, press the dough to make dimples all over the surface, leaving a 1/2 inch border all around. Drizzle with olive oil and scatter the garlic. Add a sprinkling of dried herb of choice. Arrange the roasted pepper and sautéed spinach over the top.
- Bake for 10 minutes. Remove the pizza from the oven; with the back of a spoon make shallow indentations for the eggs. Carefully place an egg in each indentation.
- Bake until the crust is golden and the egg yolks are cooked to your preference. Remove from the oven add fresh ground pepper and salt. Optional - a sprinkle of crumbled bacon.
- Let cool 3-5 minutes. Slice into 4-6 generous pieces, an egg for each person, and serve.
- This recipe was entered in the contest for Your Best Lettuce
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring
- This recipe was entered in the contest for Your Best Greens
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
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12 months ago boulangere
Cynthia is a trusted source on Bread/Baking.
I love this beauty!
12 months ago lapadia
:) Thanks so much, B!!!
over 1 year ago Julianna
That recipe couldn't be better for me, all my favorites! Eggs, dough, garlic, spinach...I'll be making this very soon.
over 1 year ago lapadia
Oh yay, Julianna, thanks for your comment and would love to hear back after you have made it!
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Yum! I love eggs on pizza, especially with a nice runny yolk!
over 1 year ago lapadia
YES! Let me know if you try it, and would especially love to hear your "tweaks" :)
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
I made a variation of this on the grill, and it was fabulous! I used lacinato kale & had to put some cheese on it (smoked mozz!) Yummy!
over 1 year ago lapadia
So happy you tried this, HLA! Your variations - smoked mozz & grilling the pizza too, sound so delicious, thanks for sharing :)
over 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
Eggs and pizzas and you, oh my!
over 1 year ago lapadia
Ha-ha, boulangere! You comment sounds like something from the Wizzard of Oz :) Love it!
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Wow this is great I would love this anytime of day!
over 1 year ago lapadia
Thanks, sdebrango! Yes, anytime of day but it is especially fun to surprise everybody at breakfast time with something like this.
almost 2 years ago lorigoldsby
Does DC stand for "Delightful Cuisine"? Must try eggs on my pizza soon.
almost 2 years ago lapadia
Oh, I like that = Delightful Cuisine! But, actually I was thinking Dirt Cheap :). Would love to hear back after you have tried eggs on your pizza!
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Eggs on a pizza have to be right at the top of all possible pizza combinations.
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
And I
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
And I'll finish before posting this time. And I LOVE your square shape.
almost 2 years ago lapadia
@boulangere - the square shape is the "frienda kind" , see link for the "frienda": http://www.food52.com/recipes...
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
You, a pizza, what a surprise. Gorgeous!
about 2 years ago lapadia
Hahaha, thanks, boulangere...I think that every job we do is a portrait of ourself!
about 2 years ago inpatskitchen
I love this!
about 2 years ago lapadia
Thanks so much, IPK...I hope you will get a chance for some "pizza love" in your kitchen, soon!
about 2 years ago wssmom
Oh, delish!
about 2 years ago lapadia
Thanks, wssmom! When it comes to pizza, I always say, don't wait to have a good one...make one!