What's For Dinner?

Ricotta sourdough-spelt pizza with spinach, provolone, and egg

Ingredients

1 sourdough spelt pizza crust (available at the 2nd street market in Dayton; Eat Food for Life booth)

1 16oz. Dei Fratelli (all natural) tomato sauce with sea salt

1-2 cups whole milk ricotta cheese

1 tsp. basil

1 tsp. oregano

1-2 tsp. garlic powder

1-2 cups organic baby spinach

2-3 eggs, free range, grass-fed

6-8 slices provolone cheese ( look for organic or I've found a great brand at Sams called Castle Wood - all natural, farmer certified rBST free...made with milk from cows not treated with rBST.)

Place crust on rectangular baking sheet; drizzle with olive oil. Season with a pinch of sea salt and freshly ground pepper. Mix tomato sauce and ricotta cheese. Stir in spices and season to taste. Spread sauce over crust, top with spinach and eggs (just crack your eggs over the pizza-then season lightly again) Cover with cheese. Bake at 425 degrees for about 20 minutes. When the cheese is bubbly and browned however you like it, it's done.

Serve with a salad - I just used more spinach drizzled with my roasted walnut oil vinaigrette, topped with some toasted walnuts and red onion slices.

4 tbs. roasted walnut oil

1 tbs. balsamic vinegar

1 tsp. Dijon mustard (organic)

dash of salt and pepper

a bit of maple syrup if you want a little more sweetness

a handful of toasted walnuts, chopped

Note: You can use whatever toppings on this that you like or have on hand...hopefully all natural/organic. Also, I'd love for you to try the egg on your pizza if you've never had it before; it does sound strange, but I had it this way in Europe several years ago and actually really liked it. We've been cracking an egg or two over our pizzas ever since. But, again, it's totally optional.

Enjoy!