Nargesi Flatbread (نرگسی) — Persian Spinach and Egg Flatbread

• 450 gPizza dough (store-bought or homemade; bring to room temperature for easier stretching)
• 30 mlExtra virgin olive oil (plus 5 ml for greasing the pan if needed)
• 3 gSea salt (for seasoning the dough surface)
• 12 gGarlic (finely grated or minced (about 3 medium cloves))
• 300 gFresh spinach leaves (washed and thoroughly dried; tough stems removed)
• 1 gBlack pepper (freshly ground)
• 2 gRed pepper powder (mild or hot, to taste)
• 150 gMozzarella cheese (low-moisture, coarsely grated)
• 30 gParmesan cheese (finely grated)
• 4 largeEggs (cold eggs are easier to crack cleanly into wells)

Instructions

1. 1

   Place a baking steel or inverted baking tray on the middle rack and preheat the oven to 260°C / 500°F for 30 minutes. Meanwhile, let the pizza dough sit at room temperature for 20 minutes, covered, so it stretches without tearing. Line a peel or flat tray with parchment for easy transfer.

2. 2

   Make the spinach topping: heat 15 ml olive oil in a wide skillet over medium-high heat for 1 minute. Add garlic and stir for 20–30 seconds until fragrant but not browned. Add spinach in 2–3 batches, tossing 2–3 minutes total until just wilted. Season with 3 g salt, 1 g pepper, and 2 g red pepper powder.

3. 3

   Reduce heat to medium and cook the spinach 2–4 minutes more, stirring often, to evaporate excess moisture (this prevents a soggy crust). Transfer to a plate and spread it out to cool for 5 minutes. If liquid collects, drain it off; the topping should look glossy but not wet.

4. 4

   Shape the flatbread: on parchment, press and stretch the dough into a 30–33 cm (12–13 inch) oval or round. Brush the surface with 30 ml olive oil and sprinkle with 3 g sea salt. Dock lightly with a fork in the center (leave a 2 cm border) to keep the middle from ballooning.

5. 5

   Par-bake for structure: slide the dough (on parchment) onto the hot steel/tray and bake at 260°C / 500°F for 4 minutes, until the surface looks set and the edges barely start to color. Carefully pull it out; keep the oven hot. This step helps the crust stay crisp under the spinach and eggs.

6. 6

   Assemble: evenly scatter mozzarella over the par-baked crust, then add the spinach in a thin, even layer. Sprinkle Parmesan on top. Use the back of a spoon to create 4 shallow wells spaced apart. Crack one egg into each well, keeping yolks intact. Season eggs with 1 g salt and 0.5 g pepper.

7. 7

   Bake until the whites are set: return the flatbread to the oven and bake 6–8 minutes at 260°C / 500°F, rotating once halfway. The whites should be opaque and set, while yolks are still slightly soft. For firmer yolks, bake 1–2 minutes longer; for runnier yolks, start checking at 5 minutes.

8. 8

   Rest and slice: remove from the oven and rest 2 minutes so the cheese sets and the eggs finish gently from carryover heat. Drizzle with a few drops of olive oil if desired, then slice into 4 large portions (or 8 small). Serve immediately while the crust is crisp and the eggs are creamy.