Place skillet over medium heat. Add 1 tsp evoo. Add garlic. Stir for one minute, careful not to burn. Add baby spinach, add a pinch of salt, toss until wilted all the way day. Remove and place on paper towel lined plate to drain excess liquid.
Wipe out skillet with a paper towel. Place over medium heat. Add 1 tsp evoo. Add mushrooms, season with salt and pepper. Add Worcestershire sauce. Cook and stir occasionally until mushrooms are soft and cooked through. Set aside.
Preheat oven to 400 degrees F.
Lightly dust working surface (e.g., wood board, counter top) with corn meal. Divide pizza dough into 4 equal parts. Press out to form equal rounds with slightly higher edges (i.e., the crust).
Coat pan with 1 tsp evoo.
Place dough rounds on pan. Add shredded mozzarella, add a layer of spinach, add cooked mushrooms. Sprinkle a little more cheese on top.
Place pan in second lowest oven rack.
Bake for 10 minutes.
Remove pan from oven.
Carefully crack each egg into each pizza round. Take care not to allow egg whites to spill over onto pan.
Bake for and additional 5 minutes for a perfectly runny yolk or 7 minutes for a firm yolk.