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If using a pizza stone, place it in the oven. Preheat the oven to 475ºF. (If you are using a pizza stone, you want to make sure the oven preheats for at least 30 minutes.)
In a large skillet, melt the butter. Add the flour and whisk for 1 minute. Slowly add in the cream and whisk until it is slightly thickened. Season with a bit of freshly grated nutmeg, and salt and pepper to taste. Add the spinach, one handful at a time, stirring until the spinach is wilted.
Divide the pizza dough into 4 equal portions. Stretch or roll the dough into 4 individual sized pizzas. (Mine were about 6 inches in diameter.) Divide the creamed spinach between the 4 pizzas, spreading it to about ¼-inch of the edges. Sprinkle each pizza with the mozzarella. Press the middles down just a little bit, making a small indentation.
Transfer the pizzas to the oven. (I baked mine 2 at a time, as that is what would fit on my pizza stone.) Crack an egg and gently pour into the indentation on top of each pizza, repeating with all 4 eggs and 4 pizzas.
Cook until the crust is browned, the cheese is melted, and the egg is set but the yolk still runny, 10-12 minutes.