A vegetarian pizza inspired by Florence, Italy, topped with spinach and eggs. The spinach is lightly sautéed and drained, then spread over the dough with mozzarella. Eggs are cracked on top and baked until just set. It is a popular choice for brunch.
Cook the crushed garlic in olive oil until fragrant, then add the spinach and sauté until it releases its liquid and the liquid evaporates.
On a floured surface, roll the pizza dough into a thin circle. Spread the sautéed spinach and mozzarella evenly over it.
Bake the pizza in a preheated oven for a few minutes, until the edges begin to brown lightly. Remove it from the oven and crack the eggs in three spots.
Bake until the egg whites turn opaque and the yolks remain runny. To keep the yolks runny, remove the pizza from the oven early.
Important: If you want a runny yolk, add the egg during the last few minutes of baking; adding it at the beginning will overcook and firm it. Allergens: contains gluten (wheat flour), egg, and dairy (mozzarella).
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