Spinach and Mushroom Pizza with Egg

I really don't know what to call this pizza.  I was inspired by two different Smitten Kitchen recipes to make one awesome pizza!  Back in November, Deb posted Spinach and Egg Pizzette and just recently she posted Baked Eggs with Spinach and Mushrooms.  I loved the idea of a creamy spinach and mushroom bake with soft yolks, it sounded like a glorious brunch.  I was deciding which carb to serve with the bake (bagels? toast? breakfast potatoes?) when I remembered her Pizzette and decided to take the base of the baked egg dish and put it on a pizza.  Mushrooms, onions, a little cream, on top of pizza?!  And then an egg on top?!  Brilliant.
I adapted things between her recipes, and I discovered I was an idiot to try to add all the liquid she had for the bake when creating a pizza topping, so follow the ingredients below, but a few of my pictures might show things a little off.

1 ball of pizza dough, I used whole wheat from Wegmans, but whatever is your favorite
18oz fresh spinach
1 tablespoon butter, or olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
12oz mushrooms chopped, I used baby bella/ cremini
Salt and pepper to taste
1/8 cup heavy cream
1/8 cup Parmesan Cheese, plus extra for sprinkling if desired
Fresh Mozzarella Cheese to your liking, diced
6 eggs

Make sure your pizza dough has risen and is ready to shape!  And heat your oven to 500 degrees.

If you want to substitute frozen spinach, thaw and drain as much water out of it as you can.  Otherwise, we're going to start with sauteing the spinach until it's soft and wilted.  Wash your spinach, no need to dry it well, we're going to utilize that water.  Heat a very large skillet to medium high heat and add about half of your spinach.  Toss the spinach around until wilted, about 30 seconds, then add the other half on top and do the same.  Cover the skillet and cook for another 1-2 minutes, until the spinach is soft.  Drain in a colander and run the spinach under cool water.  Gently squeeze handfuls of spinach to remove as much liquid as you can, then roughly chop and set aside.
Using the same skillet (dried if needed), add the butter or olive oil and heat to medium heat.  Add the diced onion and minced garlic and cook until soft and fragrant, 2-3 minutes.  Increase the heat to medium-high and add the chopped mushrooms.  Cook until they release their liquid and the liquid cooks off, about 5 minutes.  Add the prepared spinach, salt and pepper, heavy cream, and parmesan to the pan.  Stir everything to incorporate and bring to a simmer.  Allow the heavy cream to cook off a bit and create a sauce with everything (here's where you'll add way less and this won't be as soupy).
Shape as many pizzas as you'd like onto parchment paper, I shaped two large ones using the ball of dough I had, so the spinach mixture was just split between the two- spread it around and distribute it evenly.
I added a small amount of mozzarella cheese to each pizza, but not a ton.
Bake in the oven for 5 minutes (if your pizza is smaller, decrease this time accordingly).  When you take the pizza out of the oven, the middle should still be a little soft.
Crack 3 eggs (or whatever amount you want!) carefully onto the pizza, trying to distribute them evenly (but understand these guys will roll around a bit).  And bake for another 5 minutes, or until the white is set but the yolk is still soft.
Let the pizza cool for a minute or two before slicing (my slices get creative when there are yolks and eggs involved!).
Sprinkle a little more parmesan cheese on top and enjoy!
I loved this pizza, it was so absolutely delicious!  You could add some diced fresh tomato on top, or hot pepper flakes, or add some diced artichoke to the cooked spinach mixture...  There are so many ways to make this awesome.  I can't wait to enjoy these leftovers this week :-)

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