Fried Egg Pizza

Preheat the oven to 375°F (190°C).

On a lightly floured surface, roll the pizza dough into a rope 36 inches (1 m) long and ½-inch (13 mm) thick. Arrange the rope around the outer edge of a 12-inch (30.5 cm) nonstick ovenproof skillet and pinch together the ends to form a ring. Cover with a kitchen towel and let stand until the dough is slightly puffed, about 30 minutes.

Drizzle 1 tablespoon of olive oil into the center of the skillet.

Lightly beat the egg whites, then pour into the center of the skillet.

Spoon the pizza sauce over the egg whites, then top with the spinach and mozzarella.

Sprinkle the oregano, red pepper flakes, salt, and pepper over everything.

Brush some of the remaining tablespoon olive oil over the dough ring, then drizzle any remaining olive oil over the center.

Bake the pizza until the dough is golden brown, the cheese has melted, and the egg whites are cooked through, 20–25 minutes. Remove the skillet from the oven and arrange the egg yolks on top of the pizza. Return it to the oven and bake until the yolks are warmed through but still soft, about 5 minutes more (a thin film will develop on top of the yolks).

Transfer the skillet to a wire rack. Sprinkle evenly with the Parmesan and let cool for 1 minute. Run a spatula around the edges of the skillet to loosen the pizza, then carefully slide it onto a cutting board and slice into 4 large wedges. Serve hot.

Enjoy!