Egg Ham & Spinach Pizza
.
Yield
4 servingsPrep
12 minCook
12 minReady
28 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pizza shell
tore-bought baked thin-crust, whole-wheat |
*
|
| 4 | cups |
baby spinach
leaves, thinly sliced, about 4 ounces |
*
|
| 2 | teaspoons |
olive oil
|
|
| 3 | ounces |
prosciutto
thinly sliced |
*
|
| 1 ½ | ounces |
Parmesan cheese
about 1/2 cup |
|
| 3 | cloves |
garlic
thinly sliced |
|
| 4 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pizza shell
tore-bought baked thin-crust, whole-wheat |
*
|
| 946 | ml |
baby spinach
leaves, thinly sliced, about 4 ounces |
*
|
| 1E+1 | ml |
olive oil
|
|
| 86.7 | ml/g |
prosciutto
thinly sliced |
*
|
| 43.3 | ml/g |
Parmesan cheese
about 1/2 cup |
|
| 3 | cloves |
garlic
thinly sliced |
|
| 4 | large |
eggs
|
|
Directions
Preheat oven to 450℉ (230℃).
Place the pizza shell on a cookie sheet.
Scatter spinach all over crust.
Drizzle with oil. 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 to 15 minutes, until spinach is wilted and egg whites are just fully cooked.
Cut into 4 large slices.
