Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.

Spread dough evenly over pan. Spread pesto on dough. Top with spinach, sun-dried tomatoes and ham and cheese, leaving 4 small wells in the pizza for the eggs. Bake for 11 minutes.

Remove pizza from oven and add eggs. Return to oven for 6-8 minutes, until the egg whites are set and crust is golden brown. Slice and serve.

Pro Tips:

As with any pizza, this recipe is fantastic topped with parmesan cheese and crushed red pepper flakes for extra flavor!

Crack eggs into individual bowls to add to the pizza. It saves time and assures no broken shell pieces make it to your pizza.