Follow these steps for a perfect Vegetarian Breakfast Pizza every time:

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). If using a pizza stone, place it in the oven while it preheats. Lightly grease a large baking sheet or pizza pan, or sprinkle it with cornmeal.
2. Roll Out Dough: Unroll the refrigerated pizza dough onto the prepared baking sheet or a lightly floured surface. Gently stretch or roll it out to your desired shape and thickness (usually about 12-14 inches round or rectangular). If you prefer a thicker crust edge, pinch or fold the edges slightly. Brush the entire surface of the dough lightly with about half of the olive oil, paying attention to the edges for a golden finish.
3. Sauté Spinach: Heat the remaining olive oil in a medium skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds to 1 minute, being careful not to burn it. Add the fresh baby spinach to the skillet (it might seem like a lot, but it will wilt down). Cook, stirring occasionally, until the spinach is wilted and most of the moisture has evaporated, about 3-5 minutes. Remove from heat. Squeezing out any excess liquid from the spinach is crucial to prevent a soggy pizza crust. Stir in the grated Parmesan cheese, salt, and pepper into the wilted spinach mixture.
4. Assemble the Pizza Base: Spread the seasoned spinach mixture evenly over the prepared pizza dough, leaving a small border around the edges for the crust. Sprinkle the shredded mozzarella cheese (and crumbled feta, if using) evenly over the spinach layer.
5. Add the Eggs: Carefully create four small wells (indentations) in the spinach and cheese topping, spaced evenly apart. Gently crack one egg into each well. Try to keep the yolks intact. Season the eggs lightly with salt and pepper.
6. Bake: Carefully transfer the baking sheet or slide the pizza onto the preheated pizza stone in the oven. Bake for 12-18 minutes. The baking time will vary depending on your oven and desired egg consistency. Look for the crust to be golden brown and cooked through, the cheese to be melted and bubbly, and the egg whites to be set. The yolks should still be slightly runny for the best texture, but you can cook them longer if you prefer them fully set.
7. Rest and Serve: Once baked, carefully remove the pizza from the oven. Let it rest for a few minutes before slicing. This allows the cheese and eggs to set slightly, making it easier to cut. Sprinkle with red pepper flakes, if desired, for a touch of heat. Slice and serve immediately.