This yummy garlicky spinach pizza is super easy to make from scratch, it's loaded with a 10-oz bag of spinach, and it's so GOOD: crispy on the edges, juicy, mega flavorful and delicious!The recipe to make the easy dough is here!The recipe yields 2 large portions or 6 slices.
Prep Time15 minutesmins
Cook Time15 minutesmins
proofing time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Main Course, Pizza
Cuisine: Italian
Keyword: spinach pizza
Servings: 2
Calories: 610kcal
Author: Katia
Ingredients
Pizza dough
1 easy pizza dough(or your fav dough)
Pizza sauce (1 cup)
1 cup(240 ml)good-quality canned tomatoes (whole or diced)
½tablespoonextra virgin olive oil
¼teaspoonsalt
¼teaspoonoregano
4-5basil leaves, thorn
Spinach
½tablespoonextra virgin olive oil
garlic cloves, minced or grated
5oz(140 grams)fresh baby spinach, washed and drained
salt and pepper, to taste
Mozzarella and Eggs
1(4oz/125 grams)whole-milk mozzarella in water(or from ½ to ⅓ cup shredded firm mozzarella)
2-4eggs
salt and freshly ground pepper, to serve
Instructions
Pizza dough
Follow the easy no-knead pizza recipe through step 5, including shaping the pizza and preheating the oven.
Pizza sauce
You need only 1 cup of pizza sauce, you can usethis recipeor you can mix canned tomatoes, seasoning, olive oil and herbs in a bowl and you're done. Note: if using whole tomatoes, just break them with a fork.
Spinach
Cook the spinach: heat the oil in a large skillet over medium high heat. Add garlic and cook for 20 seconds until light golden. Add spinach, a handful at a time, and sauté until it has wilted. The amount of greens looks huge, but it wilt in less than 5 minutes. Season with salt and pepper, and set aside.
Mozzarella and egg topping
Prepare the cheese: if using fresh mozzarella ball in water, cut it into ½ inch thick pieces. If it releases water, you may want to dab the mozzarella with the paper towel to remove excess moisture.
Shape the dough: when the dough is ready follow step 5, place the dough on a parchment paper sheet and starting from the center, gently press it out with your fingers until you get approx a 9×13 inch pizza. Then gently place the dough onto a pizza peel or onto the back of a rimmed baking sheet. You can also use a pizza tray, of course.
Add the topping: add pizza sauce,mozzarella, and spinach evenly on the top of the pizza. Sprinkle some fine salt on top.
Bake the pizza: make sure the oven is hot and either using the pizza peel or a tray transfer the pizza onto the preheated stone. Bake until the crust is golden, but not crispy yet (in a forced fan oven it takes around 5 minutes), than remove it from the oven, crack eggs on top, return it back and cook eggs to your liking. Note: if you don't like a runny yolk, you can add the eggs at the beginning.
Serve: allow the pizza to cool for a minute or two before serving and drizzle with good-quality extra virgin olive oil, salt and freshly ground black pepper. Enjoy!
Notes
What to use instead of a pizza stone? Each oven usually has a rimmed baking sheet or a large cookie sheet that you can simply invert it and place on the lowest shelf of your oven before you preheat it. When the baking sheet is right-side up, taking the pizza in and out of the oven will be easier and the preheated baking sheet will make a nice and crisp pizza crustHow to measure flour?I use both US cups and grams. The cups of flour are leveled, which means you have to fill the measuring cup all the way to the top letting the flour flow over a little. Then, use the back of a knife to level the top off. However, a digital scale is an excellent kitchen tool and gives a more correct weight. Egg pizza leftovers: pizza with cracked eggs and runny yolks is best eaten fresh and straight out of the oven. It's not a good idea freezing or reheating your leftovers this time.