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Recipes
Spinach and egg pizza
recipe
By
Angela Boggiano & Kate Belcher
Serving instructions
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Serves 4
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Takes about 35 minutes to make, 20 minutes to bake, plus proving
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Rating
Bored with conventional pizzas? Try these spinach and egg versions - they are perfect for veggies.
Ingredients
- 1 tbsp olive oil, plus extra
- 1 large onion, finely chopped
- 2 tbsp tomato purée
- 1 tbsp mixed dried herbs
- 400g can plum tomatoes
- 225g spinach, washed
- 2 x 150g balls mozzarella, chopped
- 4 medium eggs
- For the dough
- 350g strong plain flour, plus extra for dusting
- 3/4 tsp fine salt
- 3/4 tsp fast-action dried yeast
- 1 tbsp olive oil
Method
- 1. Make the dough. Sift the flour and salt into a bowl. Stir in the yeast, then gradually mix in 200ml tepid water and the oil, to form a soft dough. Knead on a lightly floured surface for 5 minutes. Put into an oiled bowl, cover and set aside for 1 hour, until doubled in size.
- 2. Meanwhile, heat the oil in a wide frying pan over a medium heat. Add the onion and cook for 5 minutes, until softened. Stir in the purée and herbs, cook for 1 minute, then add the tomatoes, breaking them up with the spoon. Simmer for 15 minutes, until thickened. Season and set aside.
- 3. Preheat the oven to 230°C/fan210°C/gas 8. Knead the dough, then roll out to a large thin rectangle. Press onto a large, oiled baking sheet and spread with the tomato sauce. Put the spinach in a colander, pour over boiling water and squeeze out the liquid. Scatter over the pizza, top with the cheese and season. Bake for 15 minutes, until pale golden.
- 4. Crack the eggs on the pizza and bake for 5 minutes, until just set. Serve with a green salad.
Nutritional info
Per serving: 715kcals, 32.2g fat (13.5g saturated), 33.9g protein,
77.8g carbs, 7.8g sugar, 2.2g salt