Egg, Ham and Spinach Pizza

• 1 store-bought baked thin-crust pizza shell, preferably whole-wheat, such as Boboli
• 4 cups (about 4 ounces) baby spinach leaves, thinly sliced
• 2 teaspoons olive oil
• 3 ounces prosciutto di Parma, thinly sliced
• 1/2 cup grated Parmesan (1 1/2 ounces)
• 3 cloves thinly sliced garlic
• 4 eggs

1. Preheat oven to 450 degrees F. Place the pizza shell on a cookie sheet.
2. Scatter spinach all over crust.
3. Drizzle with oil.
4. Evenly distribute prosciutto, Parmesan and garlic on top of spinach.
5. Crack eggs onto pizza, roughly positioning 1 yolk on each pizza quarter.
6. Bake for 12-15 minutes, until spinach is wilted and egg whites are just fully cooked.
7. Cut into 4 large slices.
8. Calories 385; Total Fat 16 g; (Sat Fat 6 g, Mono Fat 5.5 g, Poly Fat 1 g) ; Protein 25 g; Carb 39 g; Fiber 7 g; Cholesterol 240 mg; Sodium 1190 mg
9. Excellent source of: Protein, Vitamin A, Vitamin K, Calcium, Iron
10. Good source of: Fiber, Vitamin C, Folate, Manganese

storebought baked thincrust pizza shell, baby spinach leaves, olive oil, parma, garlic, eggs

Taken from www.foodnetwork.com/recipes/ellie-krieger/egg-ham-and-spinach-pizza-recipe.html (may not work)