Eggs on Greens Pizza

May 17, 2011
0 Ratings
  • Makes 4-6 generous pieces, one egg for each serving
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!

What You'll Need
  • 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
  1. 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).
  2. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic – about 10 minutes.
  3. 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.
  4. 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.
  5. Preheat the oven to 450 degrees.
  6. Sauté the spinach down in a little water. Let sit on some paper towels to drain excessive moisture.
  7. 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.
  8. 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.
  9. 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.
  10. Let cool 3-5 minutes. Slice into 4-6 generous pieces, an egg for each person, and serve.

See what other Food52ers are saying.

  • boulangere
  • Julianna
  • hardlikearmour
  • lorigoldsby
  • inpatskitchen

22 Reviews

boulangere June 7, 2012
I love this beauty!
lapadia June 7, 2012
:) Thanks so much, B!!!
Julianna September 18, 2011
That recipe couldn't be better for me, all my favorites! Eggs, dough, garlic, spinach...I'll be making this very soon.
lapadia September 18, 2011
Oh yay, Julianna, thanks for your comment and would love to hear back after you have made it!
hardlikearmour September 2, 2011
Yum! I love eggs on pizza, especially with a nice runny yolk!
lapadia September 2, 2011
YES! Let me know if you try it, and would especially love to hear your "tweaks" :)
hardlikearmour September 18, 2011
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!
lapadia September 18, 2011
So happy you tried this, HLA! Your variations - smoked mozz & grilling the pizza too, sound so delicious, thanks for sharing :)
boulangere September 1, 2011
Eggs and pizzas and you, oh my!
lapadia September 2, 2011
Ha-ha, boulangere! You comment sounds like something from the Wizzard of Oz :) Love it!
lorigoldsby May 22, 2011
Does DC stand for "Delightful Cuisine"? Must try eggs on my pizza soon.
lapadia May 22, 2011
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!
boulangere May 22, 2011
Eggs on a pizza have to be right at the top of all possible pizza combinations.
boulangere May 22, 2011
And I
boulangere May 22, 2011
And I'll finish before posting this time. And I LOVE your square shape.
lapadia May 22, 2011
@boulangere - the square shape is the "frienda kind" , see link for the "frienda":
boulangere May 17, 2011
You, a pizza, what a surprise. Gorgeous!
lapadia May 17, 2011
Hahaha, thanks, boulangere...I think that every job we do is a portrait of ourself!
inpatskitchen May 17, 2011
I love this!
lapadia May 17, 2011
Thanks so much, IPK...I hope you will get a chance for some "pizza love" in your kitchen, soon!
wssmom May 17, 2011
Oh, delish!
lapadia May 17, 2011
Thanks, wssmom! When it comes to pizza, I always say, don't wait to have a good one...make one!