Lavash pizzas with spinach, mozzarella, and fried eggs
25 – 35 Minutes
California Lavash, a small, family-owned producer we love here at Sun Basket, developed a thick flatbread especially for making pizza. It holds its own as a vehicle for our housemade pizza sauce and cheese blend. If you’ve never tried adding a fried egg to your pizza, get ready—it adds a savory dimension to the familiar taste. Get the kids involved with prep: in addition to a kids favorite kitchen task (layering the pizza!), the butter lettuce is a cool ingredient to pull apart and spin.
- 3 ounces baby spinach
- 2 pieces Sangak lavash
- Sun Basket pizza sauce (tomatoes - olive oil - tomato paste - salt)
- 2 cups shredded Italian cheese blend (mozzarella - provolone)
- Fresh chives
- 1 lemon
- 1 head butter lettuce
- ½ cup buttermilk
- 4 pasture-raised organic eggs
- ¼ cup grated Parmesan
Assemble the pizzas
In a medium bowl, combine the spinach and 1 tablespoon oil. Season with salt and pepper and toss to coat.
On a sheet pan, place the lavash side by side. Spoon on the pizza sauce in an even layer, leaving a 1/2-inch border around the edges. Top with the mozzarella-provolone blend and three-fourths of the spinach (set aside one-fourth for garnish).
Bake the pizzas
Make the dressing; prep the lettuce
- Finely chop the chives.
- Juice the lemon.
- Trim off the root end from the butter lettuce; coarsely chop or tear the leaves.
Cook the eggs
Finish the pizzas and salad
In a large bowl, toss together the lettuce and as much buttermilk dressing as you like.
- Assemble the pizzas.
- Juice the lemon.
- Tear the lettuce leaves.
- Sprinkle the Parmesan.
- Toss the salad.
Nutrition per serving: Calories: 710, Protein: 35 g, Total Fat: 50 g, Monounsaturated Fat: 15 g, Polyunsaturated Fat: 3 g, Saturated Fat: 21 g, Cholesterol: 245 mg, Carbohydrates: 28 g, Fiber: 5 g, Added Sugar: 0 g, Sodium: 1550 mg
Contains: milk, eggs, wheat