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Author Notes: For this pizza I used olive oil & garlic in place of a tomato based sauce, roasted pepper, sautéed spinach (or use any greens you have on hand), eggs, a sprinkle of salt, pepper and crisp bacon – optional. The dough will take a little time to rise, but once ready, this pizza becomes a fun and tasty breakfast (lunch? dinner?) for all!
Makes 4-6 generous pieces, one egg for each serving
- 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.
- 4-6 eggs each one cracked into its own small ramekin (makes for a quicker and easier placement on top of the pizza) – 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 chopped, 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.
- Sauté the spinach down in a little water. Let 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 Recipe with Green Stuff
- 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