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Egg and Spinach Pizza

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  • Prep Time 10 min
  • Total Time 30 min
  • Servings 4

Spinach, ricotta and egg are the unique toppings for this new take on classic pizza, made easy with Pillsbury Simply refrigerated rustic French bread loaf.

Inspired Taste Recipe by Inspired Taste
December 11, 2013

Ingredients

1
can (13.2 oz) Pillsbury™ Simply® refrigerated rustic French bread loaf
1
tablespoon butter, melted
1/4
teaspoon garlic powder
1/4
cup ricotta cheese
1/2
cup chopped fresh spinach leaves
1/2
cup shredded pizza cheese blend (2 oz)
3
eggs
Salt and pepper
1/4
cup diced tomatoes

Directions

  • 1 Heat oven to 400°F.
  • 2 On large ungreased cookie sheet, press dough into 14x6-inch rectangle. Brush with melted butter. Sprinkle with garlic powder.
  • 3 Spread evenly with ricotta cheese. Top with spinach and shredded cheese. Make three small wells going down middle of pizza and gently break an egg into each well. Season with salt and pepper.
  • 4 Bake 12 to 18 minutes or until crust is golden, cheese is melted and egg yolks are cooked. Remove pizza to cutting board. Top with tomatoes.

Expert Tips

Instead of breaking the eggs directly onto the pizza, break them one at a time into a small bowl and slide on to the pizza.

Add cooked bacon to the pizza after adding cheese.

Nutrition Information

No nutrition information available for this recipe.

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