Nargesi-Style Spinach & Egg Flatbread (نان اسفناج و تخم‌مرغ) — Persian-Inspired Mediterranean Flatbread

• 450 gPizza dough (store-bought or homemade), at room temperature (Enough for one large flatbread)
• 15 gAll-purpose flour (For dusting the work surface)
• 30 mlExtra virgin olive oil (Divided)
• 12 gGarlic, finely grated (About 3 large cloves)
• 300 gFresh spinach leaves (Washed and thoroughly dried)
• 4 gSea salt (Divided)
• 1 gBlack pepper, freshly ground (Divided)
• 2 gRed pepper powder (Use mild or hot to taste)
• 120 gMozzarella cheese, low-moisture, shredded (For melt and stretch)
• 30 gParmesan cheese, finely grated (For savory depth)
• 4 largeEggs (Baked directly on the flatbread)

Instructions

1. 1

   Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat the oven to 260°C / 500°F for 30 minutes (this ensures a crisp base). Meanwhile, bring the pizza dough to room temperature if chilled, and keep it covered to prevent drying while you prepare the topping.

2. 2

   Heat 15 ml olive oil in a wide skillet over medium heat. Add the grated garlic and cook for 30–45 seconds, stirring constantly, until fragrant but not browned. Add the spinach in batches and toss 2–3 minutes until just wilted. Stir in 2 g salt, 0.5 g black pepper, and 1 g red pepper powder.

3. 3

   Transfer the spinach mixture to a sieve set over a bowl and press firmly with a spoon for 1 minute to remove excess moisture; this prevents a soggy crust. Taste and adjust seasoning if needed. In a bowl, combine mozzarella and Parmesan so they distribute evenly when sprinkled.

4. 4

   Dust a sheet of parchment with the flour. Stretch or roll the dough into a 30–33 cm (12–13 inch) round or oval, keeping a slightly thicker rim. Brush the surface with 10 ml olive oil. Scatter the cheese mixture evenly, then spoon the drained spinach over the top, leaving four shallow wells for the eggs.

5. 5

   Slide the flatbread (on parchment) onto the preheated stone or sheet. Bake at 260°C / 500°F for 6 minutes to set the crust. Remove the flatbread to a heat-safe surface, crack one egg into each well, and season the eggs with the remaining 2 g salt, 0.5 g black pepper, and 1 g red pepper powder.

6. 6

   Return to the oven and bake 5–7 minutes more, until egg whites are set and yolks are still slightly soft (or bake 1–2 minutes longer for firmer yolks). Drizzle the remaining 5 ml olive oil over the hot flatbread, rest 3 minutes for cleaner slices, then cut into 8 pieces and serve warm.