{Be Nourished} Breakfast Pizza with Spinach & Ricotta

If more of us valued food and cheer and song above hoarded gold, it would be a merrier world. – JRR Tolkien

Breakfast Pizza with Spinach and Ricotta

1. Spread 1 store-bough refrigerated pizza dough on a greased cookie sheet. Bake for 5 minutes at 375οF.
2. Heat 1 TBSP olive oil on a cooking pan, add 3 minced garlic cloves and 1 ½ cup grape tomatoes, cook for about 3 minutes. Then add 4 packed cups fresh baby spinach leaves, cook for about 1 minute until leaves are slightly wilted.
3. Spread the spinach and tomatoes over the pizza dough, and top with ½ cup sliced Kalamata olives.
4. Using a ice cream scoop, scoop 1 container of ricotta cheese on top of the pizza leaving about ½ inch in between each scoop. Make a hole in the middle of each scoop and place a raw egg in each one. I got 4 scoops and used 4 eggs.
5. Bake the pizza and eggs for about 20 minutes at 375οF.
6. Serve hot. Optionally sprinkle each slice with freshly grated parmesan cheese.