Eggs on Greens Pizza

Directions

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.