Creamy spinach, soft egg and Parma ham ‘pizzas’

Name: Creamy spinach, soft egg and Parma ham ‘pizzas’
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 2
Ingredients: 375g (1 sheet) ready-rolled puff pastry (we used Tesco); 2 heaped tbsp tomato sauce (we used Napolina Tomato and Herb Pizza Topping, from major supermarkets); 250g Tesco Finest Creamed Spinach (or similar); 2 large free-range eggs; 3 tbsp mascarpone; 15g grated Parmesan; 2 Parma ham slices, cut into long strips

Portion size: Serves 2
Takes 15 min to make, 20 min to cook
Difficulty: easy

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This ‘pizza’ is quick and easy to make but impressive to serve, and uses ready-made puff pastry to make things even more simple.

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Ingredients

375g (1 sheet) ready-rolled puff pastry (we used Tesco)
2 heaped tbsp tomato sauce (we used Napolina Tomato and Herb Pizza Topping, from major supermarkets)
250g Tesco Finest Creamed Spinach (or similar)
2 large free-range eggs
3 tbsp mascarpone
15g grated Parmesan
2 Parma ham slices, cut into long strips

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Method

Preheat the oven to 220°C/fan200°C/gas 7. Cut the puff pastry sheet in half, then re-roll and freeze half to use at a later date. Divide the remaining pastry into two equal rectangles, then put on a baking sheet lined with baking paper.
Score a 1cm border round the edge of each piece and prick the inside all over with a fork. Spread both with tomato sauce, then top with a layer of the creamed spinach.
Bake in the oven for 12 minutes.
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Make an indentation in the middle of the spinach for each ‘pizza’ and crack 1 egg into each. Dot small dollops of mascarpone around each egg and scatter with grated Parmesan.
Turn the oven down to 200°C/180°C/gas 6 and bake for 5 minutes more or until the pastry is golden and the egg has just set. Top with Parma ham and serve.