Baby Bok Choy and Egg Pizza

This is not exactly your traditional, tomato sauce, cheese heavy, 5 kinds of meat topped pizza, but nonetheless I think it qualifies as pizza. And since I've been pulling from my small garden and coming home from the market with armloads of greens, I needed a new way to enjoy them; so pizza it was. 

This pizza is amazingly simple, requiring less work than one would take to make a tomato based sauce. Using fresh, whole ingredients is what really makes this pizza pie stand out. The young bok choy paired with creamy eggs, the slight heat from crushed red pepper, all seasoned to perfection with garlic, salt and pepper, and finished off with a drizzle of olive oil, scallions, and sesame seeds. Could this get any better. Maybe. Scott did mention that he saw goat cheese mozzarella at the farmers market the other day; topped with a little of that, and I can safely say that this pizza might then be off the charts good.

I saved a few fresh leaves of the bok choy to place on top right before putting it into the oven. They were slightly crispy compared to the ones pre-sauteed, but I liked the added texture. Also, I totally forgot to sprinkle with sesame seeds before I took the photo's, but they were another nice little flavor addition. If you must have more cheese than what I used, go for it, I'm not a huge cheese person, due to a slight cow dairy issue, but I can't wait to see how a goat cheese mozzarella version might be.

Baby Bok Choy and Egg Pizza

1 12-inch pizza

pizza dough (I used this version, half whole wheat)

1 small bunch baby bok choy

2 tablespoons olive oil or sesame oil, divided

1 garlic clove, minced

big pinch of red pepper flakes

1/2 cup grated Parmesan

3 eggs

salt and pepper to taste

2 green scallions, thinly sliced

about 1 tablespoon lightly toasted sesame seeds, optional

cornmeal for dusting

Adjust the oven rack to the lowest position and place pizza stone (if using) on it. Preheat oven to 500˚F about 30 minutes before you're ready to bake the pizza.

In a large skillet, heat one tablespoon of olive oil over medium-high heat. Toss in the bok choy with a pinch of salt, reserving a few leaves for later if you like. Stir continuously until it just begins to collapse, about 1 minute. Remove pan from heat, stir in garlic and crushed red pepper flakes.

Stretch and roll out your pizza dough into a 12-inch circle. Generously sprinkle your pizza stone with cornmeal and place the dough on top. Sprinkle with half of the Parmesan, then the bok choy. Crack 3 eggs on top, I tried to contain the eggs sightly by making little openings between the bok choy. Drizzle with the remaining olive oil, and sprinkle with remaining Parmesan. Season with salt and pepper.

Bake for 8-10 minutes, until the crust is golden, the cheese has melted, and the egg yolks are cooked. Top with sliced scallions and sesame seeds. Cool briefly and slice. Best eaten warm from the oven.