Lavash pizzas with spinach, mozzarella, and fried eggs

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lavash pizzas with spinach, mozzarella, and fried eggs

Lavash pizzas with spinach, mozzarella, and fried eggs

Soy-Free, Vegetarian, Protein Plus

2 Servings, 710 Calories/Serving

25–35 Minutes

California Lavash, a small, family-owned producer we love here at Sunbasket, 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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 3 ounces baby spinach
  • 2 pieces Sangak lavash
  • Sunbasket 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

Nutrition per serving

Calories 710, Total Fat 50g (64% DV), Sat. Fat 21g (105% DV), Trans Fat 0g, Cholest. 245mg (82% DV), Sodium 1550mg (67% DV), Total Carb. 28g (10% DV), Fiber 5g (18% DV), Protein 35g
Contains: Milk, Eggs, Wheat


2-serving instructions (4-serving modifications in red)

Wash produce before use


Assemble the pizzas

Heat the oven to 400°F.
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

Bake until the crust is crisp, the cheese is melted, and the spinach is wilted, 12 to 15 minutes. While the pizzas cook, prepare the dressing and lettuce and fry the eggs.


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.
In a small bowl, stir together the chives, 2 teaspoons lemon juice, buttermilk, and 1 tablespoon oil. Season to taste with salt and pepper. Set the dressing aside.


Cook the eggs

In a large frying pan over medium heat, warm 1 to 2 tablespoons butter or oil until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Transfer the eggs directly to the pizzas, if the pizzas are done baking, or to a plate to rest.


Finish the pizzas and salad

Transfer the pizzas to a cutting board and place 2 fried eggs on top of each. Garnish with the remaining spinach and sprinkle with the Parmesan. Cut the pizzas into squares.
In a large bowl, toss together the lettuce and as much buttermilk dressing as you like.


Transfer the pizza squares to individual plates and serve the salad on the side.

Kids can!
  • Assemble the pizzas.
  • Juice the lemon.
  • Tear the lettuce leaves.
  • Sprinkle the Parmesan.
  • Toss the salad.