SERVES 4
TOTAL TIME: 45 minutes
We like the convenience of using ready-made pizza dough from the local pizzeria or supermarket here. Be sure to let the dough come to room temperature before baking, otherwise it will be difficult to stretch.
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5 |
tablespoons extra-virgin olive oil |
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1 |
pound pizza dough, room temperature |
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1 |
ounce Parmesan cheese, grated (½ cup) |
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Salt and pepper |
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1 |
(24- or 25-ounce) jar tomato sauce |
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4 |
ounces (4 cups) baby spinach |
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8 |
large eggs |
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2 |
tablespoons chopped fresh basil |
1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Grease 13 by 9-inch baking dish with 2 tablespoons olive oil. Press pizza dough into prepared baking dish and make dimples in dough with fingers. Brush dough with remaining 3 tablespoons oil, sprinkle with Parmesan, and season with salt and pepper. Bake until golden brown, about 30 minutes; transfer bread to wire rack.
2. Meanwhile, bring tomato sauce to simmer in 12-inch nonstick skillet over medium-high heat. Stir in spinach, a handful at a time, and cook until wilted, about 2 minutes. Make four shallow indentations (about 2 inches wide) in surface of sauce. Crack 2 eggs into each indentation and season with salt and pepper. Cover, reduce heat to medium-low, and cook until eggs are just set, about 5 minutes. Remove from heat, sprinkle with basil, and serve with focaccia.