Egg, Ham and Spinach Pizza

2008, Ellie Krieger, All Rights Reserved
TOTAL TIME: 30 min
Prep: 15 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 servings, serving size: 1 slice
LEVEL: Easy

ingredients

  • 1 store-bought baked thin-crust pizza shell, preferably whole-wheat, such as Boboli
  • 4 cups (about 4 ounces) baby spinach leaves, thinly sliced
  • 2 teaspoons olive oil
  • 3 ounces prosciutto di Parma, thinly sliced
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Directions

Preheat oven to 450 degrees F. Place the pizza shell on a cookie sheet. Scatter spinach all over crust. Drizzle with oil. Evenly distribute prosciutto, Parmesan and garlic on top of spinach. Crack eggs onto pizza, roughly positioning 1 yolk on each pizza quarter. Bake for 12-15 minutes, until spinach is wilted and egg whites are just fully cooked. Cut into 4 large slices.
Calories 385; Total Fat 16 g; (Sat Fat 6 g, Mono Fat 5.5 g, Poly Fat 1 g) ; Protein 25 g; Carb 39 g; Fiber 7 g; Cholesterol 240 mg; Sodium 1190 mg
Excellent source of: Protein, Vitamin A, Vitamin K, Calcium, Iron
Good source of: Fiber, Vitamin C, Folate, Manganese

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5

Newest Ratings and Reviews

Read all 4 reviews

  • on September 27, 2011

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    OMG, Ellie! This is fabulous! I just made it for lunch, and it was so good. The hardest part was keeping myself from eating more than one piece! This is going to be my newest, best pizza! Thank you!!

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  • on September 19, 2011

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    Loooove!!!!!!! this Pizza easy and most of all delicious taste great with a salad on the side.
    Thanks Ellie for another quick week night dinner

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  • on September 10, 2011

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    YUM!!!! This was SO tasty and easy to make! I used a thicker crust as my grocery store didn't have the thin kind, and it was still delicious. The egg really complements the salty prosciutto, and it just looks pretty all together : Even my friend who hmmmmed at the egg liked it! It is definitely salty though, might cut back a touch on the amount of prosciutto next time. Otherwise, is one I will be making again and again!

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