Egg, Salami, and Spinach Pizza on a Pepper Jack Quesadilla

I'm making this a full-blown entry because, once again, my verbosity has gotten the best of me.  Or it is just too much for foodnetwork.com's server to handle.  How can one express the ins and outs of a recipe in less than a thousand words?

  Anyhow, I found this recipe by Ellie Krieger last night while trying to figure out how to get rid of a HUGE bag of baby spinach before it it goes bad.  It's actually called "Egg, Ham, and Spinach Pizza" but half of the ingredients were missing from my pantry/fridge, so I had to make do.  Here's what I wrote:

"This is a fabulous recipe that I of course have botched.  Firstly, I didn't use an actual pizza crust; I only had whole wheat tortillas, so I made a quesadilla out of one with pepper jack.  This provided a substantial crust and actually crisped up pretty nicely without burning.  Didn't have ham, so julienned three slices of salami.  Nixed the parm (didn't have it, not even the stuff you can shake out of a bottle).  So, made a nest of spinach and julienned salami over uncooked quesadilla and cracked egg into nest.  Drizzled with O.O. and seasoned with s & p.  First ten minutes of cooking time, egg appeared extremely runny.  Turned pan and continued cooking for 5 extra minutes and egg was WAY overcooked.  My faux pas.  Will definitely take out of oven next time and just let carry over do its magic. In an effort to freshen things up, I added two slices of beef steak tomato, raw and straight out of the fridge, right over top of everything. Thanks for the great recipe, Ellie.  I'm confident next time it will be even better."

Oh, and here's the recipe, just incase you're wondering how much I really did change this thing up:

Ingredients

• 1 store-bought baked thin-crust pizza shell, preferably whole-wheat, such as Boboli
• 4 cups (about 4 ounces) baby spinach leaves, thinly sliced
• 2 teaspoons olive oil
• 3 ounces prosciutto di Parma, thinly sliced
• 1/2 cup grated Parmesan (1 1/2 ounces)
• 3 cloves thinly sliced garlic
• 4 eggs

Directions

Preheat oven to 450 degrees F. Place the pizza shell on a cookiesheet. Scatter spinach all over crust. Drizzle with oil. Evenly distribute prosciutto, Parmesan and garlic on top of spinach. Crack eggs onto pizza, roughly positioning 1 yolk on each pizza quarter. Bake for 12-15 minutes, until spinach is wilted and egg whites are just fully cooked. Cut into 4 large slices.