Egg, Ham and Spinach Pizza

Egg, Ham and Spinach Pizza (Adapted from Ellie Krieger)

about 12 ounces prepared whole-wheat pizza dough (I used the 12 ounce version of my favorite recipe)
cornmeal, for dusting
4 cups baby spinach leaves, thinly sliced
salt and fresh ground black pepper
2 teaspoons olive oil
3 ounces thinly sliced prosciutto
2 ounces fresh grated asiago cheese
3 garlic cloves, thinly sliced
4 large eggs

Preheat oven to 450 with a pizza stone placed on the lowest rack.

Sprinkle enough cornmeal to slightly cover a pizza peel. Stretch and roll out dough to a rough 12 to 14" circle and transfer to the cornmeal-dusted peel.

Slide the crust onto the stone and cook until the bottom begins to crisp up, about 3 to 5 minutes. Carefully remove from the oven and place the crust, uncooked side down, onto a cutting board.

Scatter spinach all over crust and drizzle the top with oil. Season lightly with salt and fresh ground black pepper. Lay the prosciutto evenly over the spinach mixture and sprinkle with cheese and garlic. Crack eggs into ramekins and gently pour one egg onto each quarter of the pizza.

Place back onto the stone and continue to bake until the spinach wilts and the egg whites are just fully cooked, about 12-15 minutes. Remove and slide pizza onto a wire rack to cool slightly before serving.

Makes 4 servings

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