Of course I threw together our favorite dough again - however, if you really don't feel like giving it a try (it is so easy though!), you could use one of those thin pre-baked crusts for this pie. Because the pizza was not going to take very long to cook the toppings, we did give the crust a head start on the stone so it wouldn't take long to get crispy once it was assembled.
A generous grassy layer of shredded tender baby spinach leaves went onto the crust, followed by a drizzle of olive, a light sprinkling of salt and fresh ground black pepper. Sliced prosciutto comes next - I know it is already quite salty, but with the amount of spinach used, I felt the need to lightly season it before continuing on. A shower of fresh grated asiago cheese is added along with three full cloves worth of thinly sliced garlic being sprinkled on top. Jeff was doing good up to here and then he cocked his eyebrow and said "Where the heck are those eggs you have on the counter going to go?". Without saying a word, I turned around, grabbed a ramekin, cracked the egg and just poured each golden yolk in its own little quadrant on the pizza! His only response was "I see...." - humph!
If you are worried about the whites running away from you, you could make a little nest in the layer of spinach to ensure it stays contained. I slid the full pizza back onto the stone and let it cook long enough just to set the whites, finish crisping the crust and let that luscious cheese melt. I thought this was excellent - the spinach wilts slightly, anchoring the pizza with an earthy feel, while the warmed prosciutto and garlic released their rampant flavor over the entire pie. The yolk was still soft enough to ooze, cutting the salty nature of the ingredients below it, as its golden richness flowed like a small stream on top. Jeff's reaction - Eggs on pizza? I'm in love!
Egg, Ham and Spinach Pizza