3 Tbsp Extra virgin olive oil
1 cup warm water
3 cups 00 pizza flour
1 ½ tsp kosher salt
2 tsp dry active yeast
1 tsp honey
2 cloves garlic
Extra virgin olive oil
For sautéing
1/2 lb wild mushroom mix
3 medium onions
5 cups spinach
3 cups fromage blanc
3 Tbsp thyme
ground nutmeg
Fresh cracked black pepper
9 each Eggs
Flour and semolina
For Dusting
Fleur de Sel
For Finishing
For the Dough
Combine the yeast and water in a small bowl. Let sit for 3 minutes then add room temperature honey. Add the olive oil, flour and salt. Mix to form a dough. Remove from bowl and knead on a clean work surface for ten minutes. Cover with a warm, damp towel and rest for one hour in a warm and humid part of the kitchen to allow dough to rise.
Punch down dough and transfer to a lightly floured surface. Cut into 3 even sized pieces. Roll into balls and pinch the seams to seal and place the seam side down. Cover with a damp cloth and let rest for 40 minutes before rolling out.
For the Toppings
On medium heat place 2 tablespoons extra virgin olive oil in a sauté pan and let it get hot. Add garlic and mushrooms continue cooking until mushrooms are tender. Season with salt and pepper to taste.
In another pan place 2 tablespoons extra virgin olive oil and heat on low heat. Stirring occasionally to keep onions from burning continue cooking until onions are caramelized or golden brown.
Heat another two tablespoons extra virgin olive oil over medium heat. Place spinach in pan and cook for about one to two minutes until the spinach is slightly wilted.
For the Fromage spread
Combine all ingredients together and season to taste.
To Build
Roll out dough into thin disc’s and spread with the fromage mixture. Top with wilted spinach, mushrooms and onions. Crack three eggs on each third of each pizza.
Put tart on a pizza stone sprinkled with semolina or corn meal (or used an inverted sheet pan if you do not have a pizza stone.) Bake until crispy and slightly charred on the edges at the highest temperature possible (500-600 degrees).