Great Tasting Recipes

Vegetable Pizza with Sunny Side Up Eggs

Serves 8


Prep Time

30 Mins

Cooking Time

30 Mins


  • Calories 300
  • • Fat 12g
  • • Cholestorol 106mg
  • • Sodium 637mg
  • • Total Carbohydrate 31g
  • • Dietry Fiber 1g
  • • Protein 17g


  • 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


  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.