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450g pack Essential Spinach, washed
1 tbsp olive oil
2 cloves garlic, finely chopped
Pinch chilli flakes, optional
2 x 270g Crosta & Mollica Pizza Bases With Tomato Sauce
350g tub Cherry Tomato & Basil Sauce
2 British Blacktail Free Range Medium Eggs
50g Parmigiano Reggiano, finely grated
1. Preheat the oven to 220ºC, gas mark 7. Place the spinach in a large saucepan with 1 tbsp water and cook gently until wilted. Drain and set aside to cool.
2. When the spinach is cool enough to handle, squeeze out as much liquid as possible, then roughly chop. Heat the oil in a frying pan, add the garlic and cook for 30 seconds, then tip in the spinach and toss with the garlic to cook for 2-3 minutes. Season and add some chilli flakes, if using.
3. Divide the tomato sauce between the two pizza bases, then top each with equal amounts of cooked spinach. Crack an egg into the centre of each one on top of the spinach.
4. Place directly onto the oven rack and bake for 10 minutes, until the pizza base is golden and crisp and the egg white is just cooked with a runny yolk. Serve sprinkled with Parmesan.
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