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Essential Spinach260g
260gItem price
£1.31Price per unit
£5.04/kg0 added
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Quantity of Essential Spinach in trolley 0
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Ham, egg and spinach on a thin, crispy base. Just add sunshine
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
1 Preheat the pizza oven to high, and wait until the middle of the stone reads 450oC. Alternatively, preheat a conventional oven to 230oC, gas mark 8. Boil the kettle. Put the spinach into a colander and pour over 1-2 kettlefuls of just-boiled water until wilted. Once cool enough to handle, squeeze out any excess moisture. Put the ricotta in a bowl and mix with the Parmigiano Reggiano and chives. Season.
On a well-floured surface, roll out 1 ball of dough into a 30cm circle. Place it onto a pizza peel or flat floured baking sheet. Spread 1⁄2 the ricotta mixture over the base, scatter over 1⁄2 the spinach, then dot with 1⁄2 the hot peppers and sprinkle with 1⁄2 the mozzarella. Make a dip in the centre of the topping and crack an egg into it.
Slide the pizza into the pizza oven (ensure it is a good distance away from the back), turn the heat to low and cook for about 2 minutes, turning it regularly, or bake in the preheated oven for 9-12 minutes, until the pizza is cooked and the egg is done to your liking.
Drizzle the pizza with a little olive oil, drape over 1⁄2 the prosciutto and serve immediately. Repeat with the second pizza.
Typical values per item when made using specific products in recipe
Energy | 4,575kJ/ 1,092kcals |
---|---|
Fat | 49g |
Saturated Fat | 28g |
Carbohydrates | 93g |
Sugars | 5.5g |
Fibre | 8.9g |
Protein | 66g |
Salt | 7.4g |
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