Egg Ham & Spinach Pizza

This pizza earns its keep as both weeknight dinner and lazy brunch. A store-bought whole-wheat pizza shell cuts the active work to about 5 minutes: scatter baby spinach across the crust, drizzle with olive oil, then layer on torn prosciutto, grated Parmigiano, and thin-sliced garlic.

The move that makes this special is cracking four whole eggs straight onto the pizza, roughly one per quarter. They bake right there in the 450°F (230°C) oven until the whites are just set and the yolks still flow when you cut in.

That runny yolk is the sauce. It pools over the Parmesan and salty prosciutto and gives every bite a creamy richness that no actual pizza sauce could match.

Kitchen Tips

• Space the eggs evenly so each slice gets a yolk. Crack them into the pizza at the last moment before baking.
• Pull at 12 minutes and check. Egg whites should look fully opaque but yolks should still jiggle.
• Pat the spinach dry if it’s rinsed; wet spinach steams the crust.
• Slice the garlic very thin. Thick garlic slices burn in the high-heat oven.

Variations

• Swap prosciutto for thin-sliced ham, bacon, or pancetta.
• Use arugula instead of spinach; toss it on right when the pizza comes out of the oven.
• Add a sprinkle of red pepper flakes, sun-dried tomatoes, or a drizzle of chili oil.