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spinach and egg pizzettes


Yield: An awkward 5 to 6 small pizzas; each could be a light meal with salad or soup; 2 would make a hearty one

The original recipe for these pizzettes is in strictly conversational terms — a handful of this, a spoonful of that, pinches, knobs, golf balls. I attempted to put this in more measured terms, for your shopping convenience, and also for nervous cooks that prefer specific measurements when blind-cooking something new, however, you can nudge this recipe this way and that — using more or less dough, spinach, cream, cheese, etc. I liked it just like this, however.

The original recipe calls for a pesky thing — small eggs. They’re available here, but not terribly much. The large eggs that I actually used absolutely spilled over the edges of the pizza, and it was kind of annoying, annoying enough that I forgot to take pictures at the end. I even attempted plopping the yolk on and only pouring in a little of the white, which worked better but, as you know, most egg whites like to stick to each other and pouring just a little off wasn’t easy. (You could whisk it to loosen them first, but really, how many steps should we add here to what was once a fairly dead-simple recipe?) Instead, I’m going to advise you to hold back a little of the egg white if you can, and bake the pizzas on parchment, so that if the eggs spill over a little, and they probably will, so be it — it will taste no less delicious. This is still, to me, the perfect breakfast, lunch, or dinner meal.


About a 3/4-recipe of Lazy Pizza Dough or 5 to 6 golf ball-sized pieces of pizza dough of your choice
About 1 pound fresh spinach with stems or 10 ounces baby spinach
1/4 cup creme fraiche
1 small garlic clove, minched
1/2 cup finely grated parmesan, plus more for garnish
1/2 teaspoon coarse salt, plus more to taste
5 to 6 (one per pizza) small eggs, if you can find them, or the next smallest that you can find
Freshly ground black pepper
Olive oil, to finish



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