Spinach and Egg Pizza on Whole Wheat Crust

Everyone that I’ve mentioned this recipe to is a little bit put off by it.  Spinach?  Egg?  Whole wheat crust? PIZZA?!?!?

Yes.  Spinach and Egg Pizza on Whole Wheat Crust might sound a bit off-putting, but it is one of the more tasty, healthy recipes that I’ve played around with lately.  I’ve made it a couple of times now, and have perfected the recipe to the point where it will probably turn into one of those “go-to” dinners because it is healthy, quick, and flavorful.

Normally when I make a pizza at home, I buy some frozen dough at the local Italian deli and start with that as the base.  This recipe, though, starts with a pre-made crust.  It adds to that “fast convenience” factor that you’ve just got to have mid-week.  Baboli makes some reasonable, bread-like crusts, and they even come in whole wheat! 

After brushing the crust lightly with some olive oil, it’s ready to pile on the spinach!

Another reason this is fast and convenient is because it uses bagged, pre-washed spinach from the store in the winter, or from our CSA in the summer.  About half the bag, chopped, works perfectly for this crust.  Also added is some salt, pepper, garlic, parmesan cheese, basil, bruschetta and sliced prosciutto.  Just a word of warning – you may want to be very careful about actually saying those last two ingredients out loud in grocery stores – it has been known to raise a ruckus… 

This gets tossed into a 450 degree oven for about 12 minutes.  Once in the oven, you’re ready to fry up some eggs, which get placed on the pizza when it comes out of the oven.

Yes, egg on pizza.  Long before Bon Appetit magazine named “Eggs on top of anything” one of the top 100 trends of 2009, we were putting eggs on top of things.  Eggs on a bed of spring greens that have been tossed with a light vinaigrette is spectacular!  Try it!

But I digress. Put the cooked egg on the pizza, sprinkle with some parmesan cheese, salt and pepper and enjoy!

My son was returning from a visit to his cousins in Atlanta on Saturday. Since he is only 12 we wanted a direct flight. This required leaving from Milwaukee. Being the opportunist that I am, Milwaukee also means a chance to visit one of the best hotdog places in Milwaukee (see my earlier post on tubular meats). At the corner of Spring Creek and Hwy 100 is a place called Sammy’s Taste of Chicago. After picking up my son from the airport we made a beeline to Sammy’s. With an interior painted in mustard yellow with catsup red trim, Sammy’s is a classic neighboorhood hotdog joint with a wide selection of dogs, burgers and sandwiches. If your heading to Milwaukee and get the urge for tubular meat, give Sammy’s a try.

While in Vegas we dined at some wonderful restaurants but the highlite of the trip was a discovery I made tucked away in a strip mall on Flamingo Dr.. Mr Hotdog was the name and hotdogs was their game. A wonderful collection of hotdogs with regional twists. The New York dog came with a wonderful onion sauce that one critic claimed was better than Gray’s Papaya in NYC. There was also the Chicago dog…(missing the poppy seed bun however) that was nice. A slaw dog which takes after the Varsity in Atlanta and then a local creation called the Rebel dog (UNLV Rebels) that came with a strip of bacon and chilli on top. My partner tried the special that day…a Mexican dog that included refried beans, cheese, salsa, onions and peppers. It resembled a mound of nachos.

Click below to take a look at the Mr. Hotdog menu.
 

You know, Lawry’s, Roys, 808, Postrio and Yole’s were all nice but Mr. Hotdog was the best find of the trip!