I don’t think I’ve ever met a pizza I didn’t like. And so, when I stumbled across this recipe (adapted from an article in Shape Magazine), I couldn’t resist trying it – even though it was a little bit our of my comfort zone. Luckily, the recipe used a mock hollandaise sauce, so there was no need for the usual undercooked egg mess that has occurred on my previous attempts to make the real thing. I’m all for substitutions that make for an easier, yet still delicious meal.
I was a little nervous at first…eggs on pizza?!? Just doesn’t sound quite right. But, it ended up being delicious! It was so easy to make, I can’t wait to try it again!
Prep time: 10 minutes
Total time: 20 minutes
3 cups baby spinach, chopped
1 clove garlic, minced
Salt and freshly ground black pepper to taste
1 cup shredded low fat mozzarella
1 11-inch pizza crust (I use Trader Joes pizza dough, but any pizza dough/crust should do)
3 large eggs
3 tablespoons reduced-fat sour cream
Juice of 1 lemon
1 tablespoon chopped fresh parsley
Freshly ground black pepper
1. Preheat oven to 450F.
2. Bring a large pot of water to a boil; blanch spinach for 1 minute, then drain and squeeze dry with paper towels.
3. In a medium bowl, combine spinach with garlic, and season with salt and pepper.
4. Roll out pizza dough and top with spinach mixture. Cover with a light layer of mozzarella cheese. Crack eggs on top of pizza.
5. Bake at 450F for 10-12 minutes or until crust is golden brown.
6. Mix sour cream, lemon juice, parsley and pepper in small glass bowl. Drizzle mix over pizza.