Ingredients:
1 lb ball of pizza dough
Flour, for dusting pizza dough
3 oz fresh mozzarella, pinched into small chunks
2 cups shredded low-moisture mozzarella
2 or 3 handfuls baby spinach
1 clove garlic, very thinly sliced
1/2 cup fresh sausage (I’m substituting mushrooms for meatless monday!)
1/2 cup cooked bacon (skipping this)
1/2 cup heavy cream
Fine sea salt
2 large eggs
Freshly ground black pepper
2 tbsp chopped fresh chives
Crushed red pepper flakes
Extra-virgin olive oil
3 tbsp grated hard cheese of choice
Instructions:
Set the pizza stone on the lowest shelf of the oven, then set to the highest temperature it can go, from 500-550F. Heat stone for 1 hour before baking.
Take dough out at least 15 minutes before baking. Set flour in a large bowl, and lightly flour the counter and your hands. Flip dough onto the flour bowl, then flip and coat the other side as well. Press dough down onto the flour, then pick up and place onto the floured countertop.
Press your fingers firmly into the dough and flatten out the center and work your way toward the edges, until its about 8-9 inches wide. Don’t disturb the outer edge. Carefully stretch out the dough to about 14-16 inches wide without tearing a hole. Gently stretching it over your fists and letting it stretch down is probably the easiest way.
Once the dough is stretched out, place the dough on the counter, ensuring that the counter is well dusted with flour. Dust your desired pizza peel, like a cutting board or parchment paper. Lift and transfer the dough to the peel.
Coat dough with both the mozzrellas, followed by spinach and garlic, sausage and cream on top. Season with salt. Bake for 3 minutes. Pull out rack carefully and crack the eggs on top in the center and season with salt and pepper. Continue baking until crust has risen and mostly baked.
Set the oven to broil and cook the pizza until the crust begins to blister. The whole process could take ten minutes or less, depending on your oven. Crust and cheese should turn deep brown.
Remove pizza from oven and finish with chives, red pepper flakes, olive oil and grated cheese.
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