The classic pairing of spinach and egg - don’t forget to grab your leprechaun hat and a pint of Guinness while enjoying this delicious St Patrick’s Day pizza to bring you some Irish luck!
Makes 1 x 12” pizza
5.6oz (160g) Classic Pizza Dough ball (see note below)
4 tbsp Classic Pizza Sauce (see note below)
1.4oz (40g) mozzarella, torn into small pieces
1.4oz (40g) spinach, steamed
Prepare your pizza dough ahead of time. To make a 12" pizza, we recommend preparing pizza dough balls that are 5.6oz (160g) each – our guide to making the perfect Classic Pizza Dough covers everything you need to know.
For the sauce for this pizza, we recommend preparing our easy Classic Pizza Sauce. With a hint of garlic, salt and basil, it's the ideal pizza sauce that will help to bring out the flavors in the other ingredients used here.
Fire up your Ooni 3, Ooni Pro or Ooni Koda. Aim for 932˚F (500˚C) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12 inches and lay it out on your pizza peel. Using a large spoon or ladle, spread the sauce evenly across the pizza dough base. Top the pizza base with the spinach and mozzarella making sure to leave some space in the middle for the egg.
Slide the pizza off the peel and into your Ooni pizza oven, cooking it for around 30 seconds until just crisp.
Remove the pizza from the oven, and keep it on the pizza peel. Drizzle a little olive oil around the center of the pizza, where the egg will sit. Crack the egg over the center of the pizza, and place the peel inside the oven – dome the pizza by raising the pizza on the peel toward the roof of the oven, to allow the egg to cook in the residual heat of the oven.
Once the egg is cooked to your liking, remove the pizza from the oven. Drizzle with a little olive oil and pinch of salt and pepper. Serve immediately.