Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
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fried egg and spinach pizza

If you’ve never had an egg on a pizza, than it might just transform you like it did me. Maybe it’s because I love just about anything with an oozing egg on it and this pizza is no exception. It’s hearty and tastes a bit more like breakfast than a pizza, but it’s good all the same. If at all possible, use a pizza stone and a pizza peel when making pizza. You must preheat the pizza stone in the oven first for best results. Use the pizza peel for safe transfer of the uncooked pizza to the stone. Both are available in most kitchen shops and are key to making good pizza. Whole-wheat pizza dough can be found at many specialty markets, or you can substitute regular pizza dough if you prefer.

2 tablespoons extra virgin olive oil, divided, plus extra for drizzling
1/4 onion, thinly sliced
Salt, to taste
Freshly ground black pepper
1 small clove garlic, finely minced
1 1/2 cups fresh spinach leaves
1/4 large whole-wheat pizza dough, about 5 ounces
Flour, for dusting
Cornmeal, for dusting
2 ounces Parmigiano-Reggiano, freshly grated, divided
2 ounces feta cheese, crumbled
1 teaspoon unsalted butter
1 egg

1. Preheat oven to 425°F. Place pizza stone in oven.
2. In a medium saute pan, heat 1 tablespoon oil over medium-high heat. Add onion and cook until softened, about 5-7 minutes. Season with salt and pepper. Add garlic and cook for 1 minute. Add spinach and cook for another 2-3 minutes, until spinach just starts to wilt. Remove from heat and set aside.
3. To prepare pizza dough, lightly flour a pizza peel and gently stretch dough into a circle, making sure not to get dough too thin. Gently dust cornmeal onto hot pizza stone. Spread remaining 1 tablespoon oil over pizza and place on pizza stone and cook for 3 minutes. Top with half of Parmigiano-Reggiano, followed by all of feta cheese. Cook for 2-3 minutes, until cheese begins to melt. Spread spinach mixture over cheese and keep warm on stone while cooking egg.
4. Meanwhile, melt butter in same cleaned sauté pan over medium heat. Crack egg in pan, season with salt and pepper and fry until desired doneness. Remove pizza from oven and top with fried egg. Top with remaining Parmigiano-Reggiano and a drizzle of olive oil. Serve warm.

Serves 1.

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