Upgrade your pizza game with fresh veggies and perfectly cooked sunny-side-up Farmhouse Eggs for a delicious twist on brunch.
Total Time
1hr
0.0
0 Ratings
Author: Farmhouse Eggs
Servings:
8
Ingredients
•
4
Farmhouse Eggs® Large Brown Eggs
•
1 1/3
Tbsp
Extra-Virgin Olive Oil
, divided
•
5
cloves
Garlic
, thinly sliced
•
9 1/2
cups
Fresh Baby Spinach
•
1/4
tsp
Salt
•
1/8
tsp
Ground Black Pepper
•
1
bag
(16 oz)
Fresh Pizza Dough
•
1
cup
Part-Skim Ricotta Cheese
•
1
cup
Shredded Light Mozzarella Cheese
•
1
cup
Mushrooms
, sliced
Cooking Instructions
1.
Preheat the oven to 450 degrees F (220 degrees C). Coat a pizza pan with non-stick cooking spray.
2.
Allow the Fresh Pizza Dough (1 bag) to sit at room temperature for 30 minutes.
3.
Heat 1 tablespoon of the Extra-Virgin Olive Oil (1 Tbsp) in a large nonstick skillet over medium-high. Add the Garlic (5 cloves) and cook until starting to brown, about 2 minutes.
4.
Add the Fresh Baby Spinach (9 1/2 cups) and Mushrooms (1 cup), tossing with kitchen tongs, and cook until spinach is wilted.
5.
Transfer to a sieve or colander set over a bowl and let drain 5 minutes; discard liquid. Season with Salt (1/4 tsp) and Ground Black Pepper (1/8 tsp).
6.
On a lightly floured surface, roll the dough into a 15-inch circle and transfer to the pizza pan.
7.
Spread the Part-Skim Ricotta Cheese (1 cup) evenly over the dough, leaving a ½-inch border around the edge.
8.
Top evenly with the spinach and mushrooms, then sprinkle with the Shredded Light Mozzarella Cheese (1 cup).
9.
Bake until the crust is lightly browned, 20-22 minutes and remove from oven.
10.
Heat the remaining 1 teaspoon Extra-Virgin Olive Oil (1 tsp) in a large nonstick skillet over medium heat.
11.
Crack in the Farmhouse Eggs® Large Brown Eggs (4) and cook until the whites are just set, about 3 minutes.
12.
Top the pizza with the eggs. Cut through the eggs into 8 slices.
Nutrition Per Serving
CALORIES
298
FAT
12.2 g
PROTEIN
15.8 g
CARBS
31.2 g
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