A vegetarian pizza variety inspired by Florence, Italy, where spinach and egg come together. Lightly sautéed and drained spinach is spread over mozzarella on the dough, then a cracked egg is baked on top to just the right consistency. It's a popular choice at brunch tables after breakfast.
Sauté the crushed garlic in olive oil until fragrant, add the spinach, and sauté until it releases its liquid and the liquid fully evaporates.
Roll out the pizza dough thin and round on a floured surface and distribute the sautéed spinach and mozzarella evenly over it.
Bake the pizza in a preheated oven for a few minutes until the edges are lightly browned, then remove from the oven and crack the eggs onto three spots.
Bake in the oven until the egg white turns opaque and the yolk stays runny. Note: take it out of the oven early so the egg yolk stays runny.
Important: If you want the egg yolk to stay runny, add it in the last few minutes of cooking; if added from the start, it will overcook and firm up. Allergen: contains gluten (wheat flour), egg, and dairy products (mozzarella).
Make sure to drain the spinach thoroughly of excess liquid before spreading it on the dough; otherwise the underside of the pizza base stays wet as it bakes.
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