- April 2010
- Serves 4
- Takes 10 min to make, 25 min to cook
This inventive pizza recipe uses focaccia as the base. The topping includes baked eggs and is similar to a Fiorentina.
- 50.9g (15.2g saturated)
- 55.7g (7.7g sugar)
- 400g focaccia, cut in half horizontally (We like the rosemary focaccia from Waitrose)
- 3 tbsp olive oil
- 2 garlic cloves, crushed
- 240g can chopped tomatoes
- Pinch of sugar
- 2 tsp red wine vinegar
- 1 tbsp fresh thyme leaves
- 350g swiss chard, any woody stems removed
- 2 x 125g mozzarella balls, torn
- 80g semi-dried tomatoes
- 2 tbsp toasted pine nuts
- 8 large free-range eggs
- Preheat the grill to medium-high. Cut each focaccia half into 4, then brush with 1 tbsp of the olive oil. Grill on the cut side for 2-3 minutes until lightly toasted, then set aside.
- Heat the remaining oil in a frying pan over a low heat and gently fry the garlic for a couple of minutes. Add the tomatoes, sugar and red wine vinegar and bring to the boil. Season well, add the thyme leaves and simmer for 10-12 minutes until the sauce is well reduced.
- Meanwhile, place the swiss chard in a colander in the sink and pour a kettle of just-boiled water over to wilt it. Refresh under cold water and squeeze out any excess water.
- Spread the tomato sauce over the focaccia bases, then top with the chard, torn mozzarella, semi-dried tomatoes and pine nuts. Make a hollow in the filling and crack an egg onto each tart.
- Place on a baking sheet under the grill for 5-10 minutes until the egg is just set and the mozzarella is melted. Serve immediately.
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