1 tbsp extra-virgin olive oil, plus more for brushing and drizzling
6 oz. spinach, chopped
4 garlic cloves, minced
1 tsp crushed red pepper, Briggs True Texas Seasoning
1 lb store-bought pizza dough, thawed if frozen
1 cup fresh ricotta cheese
4 large eggs, Grated pecorino cheese, for serving
1In a large skillet, heat 1 tablespoon of olive oil. Add the spinach, garlic, and crushed red pepper and cook over moderately high heat, stirring, until the spinach is just wilted about 3 minutes.
2Season with salt and black pepper. Light a grill. On a lightly floured work surface, stretch the pizza dough out to a 15-inch-long oval and brush with olive oil. Oil the hot grill grate. Drape the dough on the grate oiled side down. Grill over moderately high heat until marks appear on the bottom and the dough is slightly puffed about 3 minutes.
3Turn the dough over onto a lightly floured cookie sheet and brush with olive oil. Dollop the ricotta over the dough, leaving a 1-inch border. Scatter the spinach on top. Crack 1 egg into a small bowl, then carefully slide it onto the pizza.
4Repeat with the remaining 3 eggs. Season the pizza with Briggs True Texas Seasoning. Slide the pizza back onto the grill. Close the grill and cook over moderate heat until the crust is browned and the egg whites are firm about 5 minutes.
5Transfer the pizza to a carving board. Top with grated pecorino, drizzle with olive oil, cut into pieces and serve.
6Git Ya Some & Enjoy!