Spinach and egg pizza is a healthy twist on a family favorite! Serve this for breakfast, brunch, or dinner and enjoy the flavor and extra protein of egg on a pizza.
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Maybe you're skeptical. Spinach on pizza? Egg on pizza??
Trust me, this flavor combo is so good, you may never go back to boring sauce-and-cheese pizza again.
Instead of pizza sauce, we're using a combination of shallots, spinach, and sun-dried tomatoes to make a flavorful and healthy spread. Of course there's cheese, and plenty of it, but you can choose how much or how little go on yours.
The real kicker is the eggs on top. They end up perfectly runny. While not everyone may get a full egg on their slice (depending on how you cut it), you can bet each bite will be delicious.
This hearty and flavorful pizza hits all four food groups, making it ideal for giving your body the energy it needs before or after a work out. You can serve this alongside a fresh salad or roasted vegetables to keep your portions small while still filling up.
You'll only need half the dough from the recipe below, allowing you to either freeze the rest for another night or make a second pizza with different toppings for the pickier folks in your house.
Ingredients
- Wheat pizza dough
- Shallot
- Spinach
- Sun-dried tomatoes
- Parmesan cheese
- Fontina cheese
- Eggs
- Olive oil
- Crushed red pepper flakes
- Salt & pepper
How to make spinach and egg pizza
- Prepare the pizza dough.
- Preheat the oven to 450ºF.
- While the dough is rising, make the spinach topping. Heat 1 tablespoon olive oil in a large skillet over medium heat. Once hot, add the shallot and cook 2-3 minutes, stirring, until softened.
- Add the spinach and continue to toss for another 2 minutes until it is wilted.
- Transfer the spinach and shallots to a fine mesh strainer and allow to cool briefly. Using your hand or the back of a spoon, press the spinach into the strainer over the sink to drain it of excess moisture.
- Combine spinach, shallot, sun-dried tomatoes, and Parmesan in the bowl of a food processor. Pulse the mixture until it is coarsely chopped. If you prefer a smoother sauce, stream in a bit of olive oil with the motor running. Transfer the mixture to a small bowl and season with salt and pepper to taste.
- Once the dough is risen, cut it in half. Place one half in a freezer safe bag, squeeze out all the air and seal. 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. Sprinkle with salt, pepper, and crushed red pepper flakes to taste.
- Bake the pizza 12-15 minutes, watching carefully at the end. You can gently shake the pan to test the doneness of the eggs. You want the whites fully cooked but the yolks a bit runny. The yolks will firm up quickly toward the end. Remove from the oven, slice, and serve. Serves 3 hearty or 5 small portions.
Top tips
Don't break the yolks
The runny egg really makes this pizza what it is, so be careful not to break the yolks when cracking the eggs. Of course, if you prefer fully cooked eggs you can and possibly should break the yolks on purpose.
Parmesan cheese is not vegetarian
Keep in mind that not all parmesan cheese is vegetarian because it is made with animal rennet. If this is important to you, look for a cheese made with vegetable rennet.
Tips for customizing spinach and egg pizza
- Swap the spinach mixture for pesto, roasted red pepper spread, or pizza sauce
- Sprinkle the cheese on top of the eggs instead of underneath
- Drizzle with sriracha for a spicy kick
- Meat eaters can add cooked, crumbled sausage or bacon
FAQ
Homemade pizza will almost always be healthier than frozen or restaurant pizza because you can control the ingredients and portions. However, healthy means
I certainly think so! The spinach ends up nice and creamy, and paired with the shallot, sun-dried tomatoes, and cheese it creates quite a flavorful base.
More pizza recipes
- Pizza with Peppers and Onions
- Pumpkin Pizza
- Butternut Squash Pizza with Kale
- Greek Pizza
- Pesto Flatbread Pizza
- Spanakopita Pizza Dippers
- Pizza Salad
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Spinach and Egg Pizza
Ingredients
Wheat Pizza Dough
- Cornmeal for dusting the pan
- 1 cup warm water, (120-130ºF)
- 1 packet quick rise yeast
- 2 tablespoons olive oil, plus more for coating the bowl
- 1 tablespoon granulated sugar
- 1 teaspoon coarse kosher salt
- 1 cup unbleached all-purpose flour
- 1 ½ - 2 cups whole wheat flour or white whole wheat flour
Toppings
- 1 tablespoon olive oil
- 1 large shallot, chopped
- 5 ounces (about 2 ½ cups) baby spinach
- ¼ cup sun-dried tomato, (not packed in oil)
- ¼ cup Parmesan cheese
- ½ cup shredded fontina cheese
- 3-4 medium or large eggs
- Coarse kosher salt and freshly cracked black pepper
- Crushed red pepper flakes, (optional)
Instructions
Wheat Pizza Dough
- Preheat the oven to 450ºF. Dust a medium sized baking sheet with cornmeal. Set aside.
- Pour warm water into the bowl of a stand mixer fitted with the dough hook and sprinkle with yeast. Allow to rest for five minutes, until the yeast has become a little foamy.
- Add 2 tablespoons olive oil, sugar, and 1 teaspoon of salt. With the mixer running on low speed, slowly add the all-purpose flour.
- Once the flour has been mostly incorporated, slowly add the wheat flour until a soft but solid dough ball forms. You should need about 1 ½ cups of whole wheat flour. The dough shouldn't feel dry but also shouldn't stick to your fingers when touched. Allow the mixer to knead the dough for a few minutes, then transfer to a lightly floured work surface and use your hands to form it into a ball.
- Coat a large bowl lightly with olive oil. Place the dough ball in the bowl, turning it to coat it completely in the oil. Cover with plastic wrap or a clean kitchen towel and allow to rest in a warm (not hot) place until doubled in size, about 20-30 minutes depending on how warm your kitchen is.
Assembling the Pizza
- While the dough is rising, make the spinach topping. Heat 1 tablespoon olive oil in a large skillet over medium heat. Once hot, add the shallot and cook 2-3 minutes, stirring, until softened.
- Add the spinach and continue to toss for another 2 minutes until it is wilted.
- Transfer the spinach and shallots to a fine mesh strainer and allow to cool briefly. Using your hand or the back of a spoon, press the spinach into the strainer over the sink to drain it of excess moisture.
- Combine spinach, shallot, sun-dried tomatoes, and Parmesan in the bowl of a food processor. Pulse the mixture until it is coarsely chopped. If you prefer a smoother sauce, stream in a bit of olive oil with the motor running. Transfer the mixture to a small bowl and season with salt and pepper to taste.
- Once the dough is risen, cut it in half. Place one half in a freezer safe bag, squeeze out all the air and seal. 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. Sprinkle with salt, pepper, and crushed red pepper flakes to taste.
- Bake the pizza 12-15 minutes, watching carefully at the end. You can gently shake the pan to test the doneness of the eggs. You want the whites fully cooked but the yolks a bit runny. The yolks will firm up quickly toward the end. Remove from the oven, slice, and serve. Serves 3 hearty or 5 small portions.
Matt Robinson says
This is so my kind of pizza, it looks incredible! Love the egg on top:)
Lindsay Moe says
Thanks Matt!
Christie - Food Done Light says
it can be so daunting scheduling out healthy food for breakfast, lunch and dinner. Having a dish like this that feels indulgent but is still healthy helps so much.
Gillian @ The Haas Machine says
YUM! I love eggs on top of pizza! I'm definitely going to try this recipe.
Lindsay Moe says
Thanks Gillian! I love that we both posted healthy pizza on the same day.
DessertForTwo says
This pizza sounds perfect!