Vegetable Pizza with Sunny Side Up Eggs

Ingredients

• 4 teaspoons extra virgin olive oil, divided
• 5 garlic cloves, thinly sliced
• 10 ounces baby spinach, about 10 cups
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 (16-ounce) bag refrigerated pizza dough
• 1 cup part-skim ricotta cheese
• 1 cup low-fat shredded mozzarella
• 1 cup mushrooms, sliced
• 4 Large FARMHOUSE EGGS®

Preparation

1. Preheat the oven to 450°F. Coat a pizza pan with non-stick cooking spray.
2. Allow the dough to sit at room temperature for 30 minutes.
3. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the garlic and cook until starting to brown, about 2 minutes.
4. Add the spinach and mushrooms, tossing with kitchen tongs, and cook until spinach is wilted.
5. Transfer to a sieve or colander set over a bowl and let drain 5 minutes; discard liquid. Season with Salt and Pepper.
6. On a lightly floured surface, roll the dough into a 15-inch circle and transfer to the pizza pan.
7. Spread the ricotta evenly over the dough, leaving a ½-inch border around the edge.
8. Top evenly with the spinach and mushrooms, then sprinkle with the mozzarella.
9. Bake until the crust is lightly browned, 20-22 minutes and remove from oven.
10. Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium heat.
11. Crack in the eggs and cook until the whites are just set, about 3 minutes.
12. Top the pizza with the eggs. Cut through the eggs into 8 slices.