1 tablespoon Tube Basil (sold in the produce section, or sub 20 fresh basil leaves)
1 tablespoon Olive Oil
2 teaspoons Minced Garlic
10 heirloom grape tomatoes
4 slices Gouda cheese (or sub mozzarella)
4 farm fresh eggs
handful of micro greens
2 Flatout Rustic White Thin Pizza Crusts
TO MAKE THE MIMOSAS: Just add equal parts orange juice and champagne.
Preheat oven to 375 degrees.
In a large skillet over medium-high heat, saute the spinach with garlic, basil, and olive oil for approximately 5 minutes --- stirring frequently. Spinach should get wilted and soft, but not browned.
Remove from pan and set it aside on a small plate.
In the same pan over medium high heat, saute the grape tomatoes for a few minutes. They should get slightly browned and blistery. You can use the back of a spoon to push on them so they "pop."
Remove the tomatoes from the pan and set them aside on another small plate.
On a parchment-lined baking sheet, assemble your pizzas: 2 Flatout pizza crusts laid flat side by side. Put half the spinach on each. Then top each with 2 slices of gouda. Bake for 7-10 minutes, until crust is crispy and cheese is melted and lightly browned.
While the pizzas are baking, fry your eggs. Crack eggs into large skillet over medium heat so that they don't touch each other (you might have to cook just 2 at a time). Then, cover the entire skillet with a large glass lid. This helps them cook from the top. Cook for approximately 5 minutes or until egg has reached its desired firmness. I like them to be a little drippy, but not too runny.
Once the pizza has finished baking, top each with 2 fried eggs, a sprinkle of micro greens, and five of the grape tomatoes.