Egg Pizza with Creamed Spinach
User Reviews
5
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Prep Time
20 mins
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Cook Time
22 mins
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Total Time
42 mins
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Servings
4 servings
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Calories
643 kcal
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Course
Main Course
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Cuisine
Italian
Egg Pizza with Creamed Spinach
Description
This recipe makes four personal pizzas by dividing pizza dough and spreading a creamed spinach mixture on each base. The creamed spinach is prepared by cooking fresh spinach in a butter and flour roux with heavy cream, seasoned with nutmeg, salt, and pepper, producing a smooth, velvety sauce. The pizzas are topped with shredded mozzarella, and a small indentation is made in the middle for the raw egg.
They bake at a high temperature, ideally on a preheated pizza stone for at least 30 minutes to promote a crisp crust. The egg cooks during baking, setting the whites and leaving the yolk soft or set depending on oven time. This creates a balance of creamy cheese, silky spinach, and tender egg on a chewy crust.
Serving these pizzas immediately capitalizes on the contrast of textures and warm toppings. The recipe notes suggest baking two at a time depending on oven or stone size, and recommend cracking eggs into individual bowls to pour gently onto each pizza safely.
Ingredients
- 1 tablespoon butter
- 1 tablespoon flour
- 2/3 cup heavy whipping cream
- nutmeg freshly grated
- salt
- black pepper
- 1 pound spinach fresh
- 1 pound pizza dough
- 4 ounces mozzarella cheese shredded
- 4 egg large
Instructions
- If using a pizza stone, place it in the oven. Preheat the oven to 475ºF. (If you are using a pizza stone, you want to make sure the oven preheats for at least 30 minutes.)
- In a large skillet, melt the butter. Add the flour and whisk for 1 minute. Slowly add in the cream and whisk until it is slightly thickened. Season with a bit of freshly grated nutmeg, and salt and pepper to taste. Add the spinach, one handful at a time, stirring until the spinach is wilted.
- Divide the pizza dough into 4 equal portions. Stretch or roll the dough into 4 individual sized pizzas. (Mine were about 6 inches in diameter.) Divide the creamed spinach between the 4 pizzas, spreading it to about 1/4-inch of the edges. Sprinkle each pizza with the mozzarella. Press the middles down just a little bit, making a small indentation.
- Transfer the pizzas to the oven. (I baked mine 2 at a time, as that is what would fit on my pizza stone.) Crack an egg and gently pour into the indentation on top of each pizza, repeating with all 4 eggs and 4 pizzas.
- Cook until the crust is browned, the cheese is melted, and the egg is set but the yolk still runny, 10-12 minutes.
Notes
- If using a pizza stone, preheat it in the oven for at least 30 minutes to get a crisp crust.
- Bake pizzas on a baking sheet if no pizza stone is available; the oven preheat time can be shorter in this case.
- Crack eggs into separate small bowls before adding to pizzas to avoid shells and for controlled pouring.
- Depending on oven and stone size, bake two pizzas at once to fit comfortably.
- Nutritional information is approximate as ingredients and brands may vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 643 kcal
% Daily Value*
| Serving | 1pizza | |
| Calories | 643kcal | 32% |
| Carbohydrates | 58g | 19% |
| Protein | 25g | 50% |
| Fat | 34g | 52% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 17g | 100% |
| Trans Fat | 0g | 0% |
| Cholesterol | 267mg | 89% |
| Sodium | 805mg | 34% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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