Prep tip: Let the dough thaw in the refrigerator overnight, and on the counter for 3 hours the next morning before using. The dough should be ready just in time for brunch!

Preheat your oven to maximum heat, somewhere between 480-520℉ for most standard ovens. Place your pizza stone, pizza steel, or baking sheet in the oven while preheating for at least 30 minutes. 

While the oven is preheating, bring a medium saucepan to medium heat. Add olive oil, spinach, and a pinch of salt and saute the spinach for 1-3 minutes or until wilted.

Using a floured surface, begin stretching the dough until it reaches roughly 14-16 inches wide. When you’re ready to transfer it to the pizza stone, take the pizza stone out of the oven and sprinkle a generous amount of flour on it. Gently pick up and transfer your stretched dough, being careful to not touch the pizza stone.

Begin by adding the mozzarella and crumbled boursin, followed by the cooked spinach, artichoke hearts, heavy cream and a pinch of salt. Transfer to the oven and cook for 3 minutes. Pull the rack out, crack the eggs evenly on top, being careful not to puncture the yolk, and season with salt and pepper.  Cook for an additional 5 or so minutes, not exceeding 10 minutes total cook time. For the final 2 minutes, switch the oven to broil to cook the pizza from the top down (skip this step if your broiler is at the bottom of your oven). Keep an eye on the pizza so it doesn’t burn. The best cues for a perfect pizza include golden crust and lightly golden cheese.

Once the pizza is done, sprinkle with crushed red peppers and parmesan. Enjoy!