Raise your hand if you have more hard boiled eggs in your fridge than usual this week! We had a lot of fun dying eggs with our three year old, but now we're looking for ways to use them all. This pizza used up a couple - it might sound odd, but try it; the egg is actually quite a nice addition and the flavors (reminiscent of eggs Florentine) work well together.
1 14-inch pizza crust
1/2 cup tomato sauce
3 cloves garlic, minced
1/4 lb spinach, stemmed and chopped
3 hard boiled eggs, chopped
1/4 cup Parmesan, finely chopped
2-3 oz. shredded mozzarella
Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.
Top the crust with the tomato sauce, then sprinkle garlic over it. Cover with the spinach, then add the eggs and Parmesan, and top with mozzarella. Bake for 15-18 minutes, until crust is done and cheese begins to brown.
Variations: 1) Use more like 10-12 oz of spinach and saute it first; 2) instead of using hard boiled eggs, carefully crack three eggs onto the top of the pizza (make little wells for them in the spinach if you like) just before you put it in the oven. They will cook sunny side up while it bakes.