Spinach, ricotta and egg pizzas

Spinach, ricotta and egg pizzas

Frozen pizza dough is a wonderful thing – as is veering away from the classic tomato sauce base and trying something different. Spinach and ricotta is a classic Italian combo for good reason; it’s fresh, rich and provides the perfect base for a just-set egg.

Spinach, ricotta and egg pizzas

Have you tried frying pan pizza?!

  • Serves icon Serves 2
  • Time icon Hands-on time 20 min. Oven time 11 min

Frozen pizza dough is a wonderful thing – as is veering away from the classic tomato sauce base and trying something different. Spinach and ricotta is a classic Italian combo for good reason; it’s fresh, rich and provides the perfect base for a just-set egg.

Have you tried frying pan pizza?!

Nutrition: per serving

Calories
950kcals
Fat
41.5g (15.8g saturated)
Protein
38g
Carbohydrates
101.7g (8.6g sugars)
Fibre
8.9g
Salt
4.3g

Ingredients

  • 200g spinach
  • Plain flour to dust
  • 2 x 220g balls frozen pizza dough, defrosted (we used The Northern Dough Co.) or use our pizza dough recipe
  • 150g ricotta
  • 1 tbsp pine nuts (optional)
  • 10 mozzarella pearls, drained and patted dry
  • 2 small or medium free-range eggs
  • Pinch chilli flakes (optional)
  • 1 tbsp extra-virgin olive oil
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Method

  1. Boil a kettle. Put the spinach in a colander over the sink then pour over the boiled water to wilt it. Allow to sit for 5 minutes to drain.
  2. Heat the oven to its highest setting and put a large baking tray in to heat up (or 2 medium trays). On a lightly floured surface, stretch and roll each ball of pizza dough out into a circle measuring around 12-15cm. Put each one on a sheet of baking paper.
  3. Squeeze the spinach firmly in your hands, then roughly chop it and put in a bowl with the ricotta and pine nuts. Season with salt and pepper, then divide the mixture between the pizza bases, spreading evenly but leaving a 2cm border. Dot the mozzarella pearls on top.
  4. Use the baking paper to lift the pizzas onto the hot trays then bake for 6 minutes. Carefully crack an egg into the centre of each pizza and scatter over the chilli flakes. Return to the oven for 4-5 minutes, until the egg white has set and the pizza crust has browned. Allow the pizzas to stand for a few minutes before enjoying with a drizzle of oil as they will be very hot!

Nutrition

Nutrition: per serving
Calories
950kcals
Fat
41.5g (15.8g saturated)
Protein
38g
Carbohydrates
101.7g (8.6g sugars)
Fibre
8.9g
Salt
4.3g

Buy ingredients online

Recipe By:

Emily Gussin
Food producer and sustainability lead, delicious.

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