Middle Eastern Egg Pizza

Eggs and pecorino and za’atar! Oh my! No judgments on anyone licking their screen right now. But this recipe tastes a million times better off-screen. Makes for a great second brunch too. Again, no judgments.

Print Recipe

Middle Eastern Egg Pizza


  • 1 Cappello’s Naked Crust
  • 1 tablespoon olive oil
  • 6 cups baby spinach
  • 1/3 cup grated Pecorino Romano
  • 2 teaspoons sumac
  • 2 teaspoons za’atar
  • Flaky sea salt
  • Freshly ground black pepper
  • 3 large eggs


  • Preheat oven to 425ºF.
  • In a small skillet, heat olive oil over medium heat. Sauté spinach, 3-5 minutes, or until wilted. Remove from heat, allow to cool, then squeeze all liquid from the spinach.
  • Sprinkle the Pecorino Romano evenly over the frozen crust. Place the spinach on top of the cheese, creating three small wells in the spinach to crack the eggs into later. Sprinkle with sumac, za’atar, sea salt, and black pepper.
  • Bake 7 minutes, remove from oven, and crack the eggs into the wells, keeping the yolk intact. Sprinkle eggs with sea salt, and bake 5-8 minutes more.
  • Serve immediately.