Ingredients
Scale
- 1 lb (approx. 450g) Pizza Dough: Either store-bought for convenience or your favorite homemade recipe. This forms the delicious, chewy base of our flatbread.
- 1 tbsp Olive Oil: Extra virgin, for sautéing the spinach and adding richness.
- 2 cloves Garlic: Minced. The aromatic heart of our spinach filling.
- 5 oz (approx. 140g) Fresh Baby Spinach: Washed thoroughly. This will wilt down significantly, providing a nutrient-packed layer.
- Salt: To taste. Essential for bringing out the flavors.
- Freshly Ground Black Pepper: To taste. Adds a subtle kick.
- 1/4 cup Grated Parmesan Cheese: Plus more for sprinkling. For that salty, umami goodness.
- 1/2 cup Shredded Mozzarella Cheese: Low-moisture, part-skim works best for good melting without excess water.
- 4 Large Eggs: These will be the crowning glory, cooked right on top of the flatbread.
- Red Pepper Flakes (optional): For a touch of heat, if desired.
- Fresh Parsley or Basil (optional, for garnish): Chopped, to add a pop of color and freshness at the end.
- Cornmeal or Flour: For dusting the baking surface to prevent sticking.
Instructions
- Preheat and Prepare: Preheat your oven to 450°F (230°C). If you have a pizza stone or baking steel, place it in the oven while it preheats. Otherwise, a heavy-duty baking sheet will work. Lightly dust a piece of parchment paper with cornmeal or flour.
- Sauté the Spinach: Heat the olive oil in a medium skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it. Add the fresh spinach to the skillet in batches if necessary. Cook, stirring occasionally, until the spinach has wilted down completely, about 3-5 minutes. Season with salt and pepper to taste. Remove from heat and set aside. Squeeze out any excess moisture from the spinach once it’s cool enough to handle – this is crucial to prevent a soggy flatbread.
- Prepare the Dough: Gently stretch or roll out the pizza dough on the prepared parchment paper into your desired shape – a rectangle or oval about 1/4-inch thick works well. If the dough is too elastic and keeps springing back, let it rest for 5-10 minutes before trying again.
- Assemble the Flatbread:
- Sprinkle the Parmesan cheese evenly over the surface of the dough, leaving a small border (about 1/2 inch) around the edges.
- Distribute the sautéed spinach evenly over the Parmesan.
- Sprinkle the shredded mozzarella cheese over the spinach.
- Carefully make four indentations or “wells” in the spinach and cheese mixture, spaced out evenly. These will help hold the eggs in place.
- Add the Eggs: Crack one egg into each indentation. Season the eggs lightly with a pinch of salt and pepper.
- Bake: Carefully transfer the parchment paper with the flatbread onto the preheated pizza stone or baking sheet. Bake for 10-15 minutes, or until the crust is golden brown and crispy, the cheese is melted and bubbly, and the egg whites are set but the yolks are still runny. If you prefer firmer yolks, bake for a few minutes longer.
- Garnish and Serve: Once baked, carefully remove the flatbread from the oven. Let it cool for a minute or two. If desired, sprinkle with red pepper flakes and fresh chopped parsley or basil. Slice and serve immediately while warm.
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Fiber: 5g
- Protein: 25g