Yields 1 large pizza that serves four. Brigman says, “This recipe is my own adaptation of a Florence classic: spinach and cheese pizza with eggs to garnish.”

Perfect Pizza Dough

Yields 1 large pizza dough ball that makes 2 pizzas.

2-1/4 tsps. yeast, active dry variety

1-1/2 cups warm water

2 tsps. salt

1 tsp. sugar

3-1/2 cups bread flour

2 tbls. olive oil

1. In a large mixing bowl, add active yeast to warm water and allow to sit until foamy or “activated” (about five minutes).

2. Add salt, sugar, and flour to yeast/water mixture, using dough hook of standing mixer on low speed. Continue mixing until a sticky dough forms.

3. Coat the dough ball fully with the olive oil. Allow dough to sit at room temperature for about an hour in a covered bowl.

4. When dough has doubled in size, “punch” it down or use immediately. Dough can be refrigerated for up to one month and frozen for up to three months.

For the pizza:

1 serving pizza dough

1 tsp. cornmeal

1 to 2 tbls. olive oil

1 to 2 cups pasta sauce, either homemade or your favorite store-bought brand, to taste

Salt and pepper, to taste

2 tbls. finely minced Italian herbs, or to taste (I suggest thyme, rosemary, and parsley)

2 cups fresh spinach, roughly chopped

1 cup mozzarella cheese, cubed

4 eggs

1. Preheat oven to 375 degrees. On a clean, well-floured surface, roll out pizza dough into a circular round. Transfer to a pizza stone that has been sprinkled with cornmeal. (See note below).

2. Drizzle olive oil on dough and brush to coat. Using a fork, evenly pierce the dough all over.

3. Spread pasta sauce evenly on pizza. Season with salt, pepper, and Italian herbs, reserving about 2 teaspoons.

4. Top with spinach, mozzarella and the remainder of your seasonings.

4. Bake for 20 to 25 minutes or until almost but not completely done. The crust should be close to golden-brown and the mozzarella should also be starting to brown but the pizza should not be completely browned or cooked through.

5. Remove pizza from oven and carefully crack 4 eggs in the center. Return pizza to oven and cook for an additional 8 to 10 minutes. (You want the eggs to be done so that the whites are cooked, but the yolk is still warm and runny when the pizza is cut into slices.)

5. Remove pizza from oven and allow to rest for five minutes. Cut into slices using a pizza cutter, or a mezzaluna and serve.

Note: Pizza stones are available for about $10 at Wal-Mart and Target, but if you don’t have one, you can use a circular pizza pan or rectangular baking sheet. Just make sure to sprinkle surface with cornmeal.