Green spinach and Egg Pizza

 

Spinach-Egg Breakfast Pizza | EB x Taste of Home

Video taken from the channel: Eggland’s Best


 

MY EGG PIZZA WITH SPINACH, ZUNCCINI, CARROTS �� SO GOOD IN HEALTHY ❤️.

Video taken from the channel: Marie Chavez


 

Spinach, Egg and Mozzarella Pizza

Video taken from the channel: Tess Ward


 

Spinach, Cherry Tomato and Egg Pizza Recipe

Video taken from the channel: Cooking with Napolina


 

Pizza with Garlic and Spinach (White Spinach Pizza)

Video taken from the channel: Motley Meals


 

DIY Egg White and Spinach Pizza Recipe | Clean Eating Recipe

Video taken from the channel: Clean & Delicious


 

Spinach Egg Pizza Homemade Pizza

Video taken from the channel: How To Cook Great


 

Spinach-Egg Breakfast Pizza | EB x Taste of Home

Video taken from the channel: Eggland’s Best


 

MY EGG PIZZA WITH SPINACH, ZUNCCINI, CARROTS �� SO GOOD IN HEALTHY ❤️.

Video taken from the channel: Marie Chavez


 

Spinach, Egg and Mozzarella Pizza

Video taken from the channel: Tess Ward


 

Spinach, Cherry Tomato and Egg Pizza Recipe

Video taken from the channel: Cooking with Napolina


 

Pizza with Garlic and Spinach (White Spinach Pizza)

Video taken from the channel: Motley Meals


 

DIY Egg White and Spinach Pizza Recipe | Clean Eating Recipe

Video taken from the channel: Clean & Delicious


 

Spinach Egg Pizza Homemade Pizza

Video taken from the channel: How To Cook Great


Combine spinach with next 5 ingredients; spread spinach mixture over each pizza. Leave a slight border of raised dough along edge. Bake on a lower oven rack about 5 minutes. Remove from oven; break an egg into center of each pizza. Return to lower oven rack, baking until egg.

Store in the freezer for up to three months. Stretch or roll the other half into a rectangle that will fit onto your prepared cookie sheet. Spread it out evenly and top with the spinach mixture. Sprinkle with the fontina.

Carefully crack the eggs on alternating sides of the pizza, allowing about one per slice. Arrange the spinach on each pita into the shape of a ring around the edges, leaving a space in the middle with no spinach. Once the broiler is hot, carefully break each egg into the center of the spinach ring.

From there, place the sheet in the. Ingredients 1 tbsp olive oil, plus extra 1 large onion, finely chopped 2 tbsp tomato purée 1 tbsp mixed dried herbs 400g can plum tomatoes 225g spinach, washed 2 x 150g balls mozzarella, chopped 4 medium eggs. Spread it out evenly and top with the spinach mixture. Sprinkle with the fontina.

Carefully crack the eggs on alternating sides of the pizza, allowing about one per slice. Sprinkle with salt, pepper, and crushed red pepper flakes to taste. Evenly distribute prosciutto, Parmesan and garlic on top of spinach.

Crack eggs onto pizza, roughly positioning 1 yolk on each pizza quarter. Bake for 12-15 minutes, until spinach is wilted and egg. Divide spinach mixture over each dough round, spreading almost to the edges, thinning it slightly in the center with a spoon to make an indentation to help hold the egg in place.

If using small eggs, crack one into the center of each pizzette. If using larger eggs, separate the egg. Bake the pizza crust and sauce in the preheated 500 degree oven for 5 minutes.

Sprinkle the spinach over the par-baked crust and sauce, then add 1/2 cup shredded mozzarella. Crack four large eggs onto the surface of the pizza. Also add some freshly cracked pepper and then finish with the second 1/2 cup shredded mozzarella. Mix the ricotta, shredded cheese, and Pizza Seasoning until well combined.

Set it aside. Heat 2 tablespoons of the garlic oil in a grilling wok. Add the spinach and sprinkle on the salt.

Using tongs, turn the spinach as it wilts. When the spinach is barely wilte. Spread each one with the tomato paste, season, then divide the cooked spinach between the 4 pizzas. Top with grated Parmesan and torn mozzarella.

Slide the pizzas directly onto hot oven shelves or baking sheets.

List of related literature:

* In a bowl, mix the chopped spinach with the ricotta, mozzarella, Parmesan, egg yolk, and nutmeg, if using.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

Our starting point for this recipe was a filling of spinach with ricotta and feta cheeses.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Pour the egg mixture over the spinach, onions, and mushrooms and sprinkle the Parmesan on top.

“IBS Cookbook For Dummies” by Carolyn Dean, L. Christine Wheeler
from IBS Cookbook For Dummies
by Carolyn Dean, L. Christine Wheeler
Wiley, 2009

Add the spinach and bacon bits to the pan, toss to blend, and add a little more salt and a few generous grindings of pepper.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Here was another opportunity to add spinach by adding it to the ricotta and eggs mixture.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

Mix the mozzarella cheese in with the spinach mixture.

“DASH Diet For Dummies” by Sarah Samaan, Rosanne Rust, Cynthia Kleckner
from DASH Diet For Dummies
by Sarah Samaan, Rosanne Rust, Cynthia Kleckner
Wiley, 2014

In a medium pan, sauté 1 cup fresh baby spinach, 1/4 cup minced red bell pepper, and 1/4 cup sliced mushrooms in 2 teaspoons extra-virgin olive oil and 2 tablespoons low-sodium vegetable broth.

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality
by Phil McGraw
Bird Street Books, 2015

Add the egg and chopped spinach, and mix well.

“Gluten Is My Bitch: Rants, Recipes, and Ridiculousness for the Gluten-Free” by April Peveteaux
from Gluten Is My Bitch: Rants, Recipes, and Ridiculousness for the Gluten-Free
by April Peveteaux
ABRAMS, 2013

Stir in spinach, feta, ricotta, eggs, dill, salt, and pepper until combined.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Put some of the spinach on top of the cheese.

“The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating” by Jack Bishop, Ann Stratton
from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating
by Jack Bishop, Ann Stratton
HMH Books, 1997

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

17 comments

Your email address will not be published. Required fields are marked *

  • Holy cannoli, what a great idea; I would never have thought this up! Sharing with my mom (she’s 89 and always up for something new).

  • Breakfast pizza, without the greasy dough (although there’s nothing wrong with that…just not every day!!) This looks so good….thank you!

  • Your recipes all look so delicious! They really do make eating healthy and fun. I especially like that most are for single servings too! Thank you! xx

  • Thank you Dani for everything you do! Im 17 years old and for the past 3 years I’ve been struggling with my weight loss. For some reason, your videos are the ones that got me the most motivated! Thank you so much, you videos are just on point!

  • Thank you Dani for everything you do! Im 17 years old and for the past 3 years I’ve been struggling with my weight loss. For some reason, your videos are the ones that got me the most motivated! Thank you so much, you videos are just on point!

  • Delicious! I’ve made this but I have it for breakfast with come cinnamon and stevia. Never thought about making it into a pizza. Thanks Dani.

  • You always find a way to save my life and my diet!!! This recipe is brilliant!!!! Gonna try this today for one of my meals�� maybe as a snack? What do you think?

  • Where is that brush from that you were spreading oil with? What is it called? I’ve never seen anything like it lol not a big cook though. Thank you for these videos, very helpful

  • a pleasure to see some good cooking alongside with a relaxing guitar tune rather than the usual jangles most channels use as background music

  • Thank you for this Dani!  I’ll have to give this a try this weekend!  Doctor wants me to have 5 egg whites every morning (ugh) and I’m running out of ideas (and starting to get sick of them at the same time)!

  • TO ALL MY SUBCRIBER THANK YOU SO MUCH �� NEXT TIME I WILL TRY TO STEP BY STEP HOW I MADE IT ��THIS SPINACH PIZZA SO DELICIOUS �� IN MY BREAKFAST ALMOST EVERYDAY EASY IN HEALTHY ❤️

  • Your recipes all look so delicious! They really do make eating healthy and fun. I especially like that most are for single servings too! Thank you! xx

  • Holy cannoli, what a great idea; I would never have thought this up! Sharing with my mom (she’s 89 and always up for something new).

  • Interesting recipe. However, I would not call it pizza. The texture is all wrong. It is rather an omelette. I would make a thin oats and rye pancake (eggs, homemade oat milk, wholemeal rye flour, salt). Then fry some mushrooms and add on, plus yogurt, parsley and a little olive oil. Also good with some coleslaw on (carrots, red cabbage, cabbage, garlic powder, a hefty dash of cider vinegar, a little olive oil, chili powder, sesame seeds. parsley)

  • Delicious! I’ve made this but I have it for breakfast with come cinnamon and stevia. Never thought about making it into a pizza. Thanks Dani.

  • Thank you for this Dani!  I’ll have to give this a try this weekend!  Doctor wants me to have 5 egg whites every morning (ugh) and I’m running out of ideas (and starting to get sick of them at the same time)!

  • a pleasure to see some good cooking alongside with a relaxing guitar tune rather than the usual jangles most channels use as background music