Spinach-Egg Breakfast Pizzas

• Cornmeal
• 1 loaf (1 pound) frozen pizza dough, thawed
• 1 tablespoon plus additional extra virgin olive oil, divided
• 5 to 6 ounces fresh baby spinach
• 1/3 cup plus additional grated Parmesan cheese, divided
• 3 tablespoons sour cream
• 1 small garlic clove, minced
• 1/4 teaspoon sea salt
• 1/8 teaspoon plus additional coarsely ground pepper, divided
• 4 large eggs

1. Preheat oven to 500u0b0. Line two 15x10x1-in. baking pans with parchment; sprinkle lightly with cornmeal. Cut dough into 4 pieces; stretch and shape into 6- to 7-in. circles and place in pans.
2. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add spinach; cook and stir until just starting to wilt, 1-2 minutes. Combine spinach with next 5 ingredients; spread spinach mixture over each pizza. Leave a slight border of raised dough along edge. Bake on a lower oven rack about 5 minutes.
3. Remove from oven; break an egg into center of each pizza. Return to lower oven rack, baking until egg whites are set but yolks are still runny, 6-10 minutes. Drizzle olive oil over pizzas; top with additional Parmesan and pepper. Serve immediately.

cornmeal, frozen pizza dough, olive oil, baby spinach, parmesan cheese, sour cream, garlic, salt, ground pepper, eggs

Taken from www.tasteofhome.com/recipes/spinach-egg-breakfast-pizzas/ (may not work)