Rustic Mediterranean Spinach and Egg Flatbread (نرگسی) — Crispy flatbread with garlicky spinach and baked eggs

• 16 ozPizza dough (store-bought or homemade) (Bring to room temperature for easier stretching)
• 2 tbspExtra virgin olive oil
• 12 gGarlic, finely minced (About 4 medium cloves)
• 10.5 ozFresh spinach leaves (Washed and well dried)
• 4 gSea salt (About 3/4 tsp, divided)
• 1 tspBlack pepper, freshly ground
• 1 tspRed pepper powder (Aleppo pepper preferred; use mild paprika if needed)
• 4¼ ozMozzarella cheese, low-moisture, shredded
• 1.1 ozParmesan cheese, finely grated
• 4Eggs (Large eggs)

Instructions

1. 1

   Place a baking steel or heavy sheet pan in the oven and preheat to 260°C/500°F for 30 minutes. This high heat mimics a stone oven and helps the crust blister and crisp evenly.

2. 2

   Heat 30 ml olive oil in a wide skillet over medium heat for 1 minute, then add the minced garlic. Stir constantly for 30–45 seconds until fragrant but not browned, because browned garlic will turn bitter on the flatbread.

3. 3

   Add the spinach in 2–3 batches, tossing each batch to wilt before adding more. Cook for 3–4 minutes total until fully wilted, then season with 3 g sea salt, black pepper, and red pepper powder and cook 30 seconds more to bloom the spices.

4. 4

   Transfer the spinach to a bowl and press it firmly with a spoon to release excess moisture. Let it cool for 3 minutes, because a wetter topping can steam the dough and prevent browning.

5. 5

   On lightly floured parchment, stretch the pizza dough into a 30 x 40 cm rectangle or a 33–35 cm round. Brush the surface and edges with 10 ml olive oil, then dock the center lightly with a fork to reduce large bubbles under the topping.

6. 6

   Scatter the mozzarella evenly over the dough, leaving a 2 cm border for the crust. Spoon the spinach over the cheese in an even layer, then sprinkle the Parmesan across the top for a salty, nutty finish.

7. 7

   Use the back of a spoon to make 4 shallow wells in the spinach, spaced evenly. Crack one egg into each well, keeping the yolks centered so they stay creamy while the whites set.

8. 8

   Slide the parchment onto the preheated steel or pan and bake for 10–14 minutes until the crust is deep golden and the egg whites are set. For runny yolks, pull it at 10–12 minutes; for jammy yolks, bake 12–14 minutes and rest 2 minutes before slicing.