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Easy Pizza with Sauteed Greens, Garlic and Eggs

  • Category: Main Dish
  • Submitted By:
  • Town/State: CA
  • Prep time: 35 minutes
  • Cook time: 25 minutes
  • Serves: 3-4

(BPT) Want a bone-healthy recipe that both kids and adults will enjoy? Try out this recipe and find more meal inspiration at

Amount Measure Ingredients
4  Large Eggland’s Best Eggs
4 tsp extra virgin olive oil, divided
5 garlic cloves, thinly sliced
10 oz baby spinach (about 10 cups)
1/4 tsp salt
1/8 tsp ground black pepper
16 oz refrigerated pizza dough (1 bag)
1 cup part-skim ricotta cheese
1 cup low-fat shredded mozzarella
2 Tbsp grated Pecorino Romano cheese

To prepare:

Preheat the oven to 450 F. Coat a large round baking or pizza pan with cooking spray. Allow the dough to sit at room temperature for 30 minutes.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the garlic and cook until starting to brown, about 1 1/2-2 minutes. Add the spinach, tossing with kitchen tongs, and cook until wilted, 3 minutes; season with the salt and pepper. Transfer to a sieve or colander set over a bowl and let drain 5 minutes; discard liquid.

On a lightly floured surface, roll the dough into a 15-inch circle and transfer to the prepared pan. Spread the ricotta evenly over the dough, leaving a 1/2-inch border around the edge. Top evenly with the spinach then sprinkle with the mozzarella and Romano cheeses. Bake until the crust is lightly browned, 20-22 minutes.

Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Add the eggs and cook until the whites are just set, about 3 minutes. With a spatula, gently flip the eggs over and cook 30 seconds longer. Top the pizza with the eggs. Cut through the eggs into 8 slices.