Florentine Pizza
This delicious pizza recipe features a crispy base topped with zesty tomato sauce, wilted spinach, flavorful antipasti mushrooms, and a generous sprinkle of grated parmesan cheese. The crowning glory? Baked eggs with perfectly set yolks that add a rich and satisfying touch to every bite. Perfect for a quick and tasty meal that's sure to impress!
— Constant Cookbook
Ingredients
- 30cm/12in bought pizza base
- 6 rounded tbsp tomato sauce from a jar (we used Loyd Grossman's Tomato and Chilli)
- 175g washed spinach leaves
- about a third or a 290g jar of antipasti mushrooms
- 50g parmesan , finely grated
- 4 medium eggs (large may overflow)
Instructions
- To prepare the pizza, preheat the oven to 200C/Gas 6/fan 180C. Put the pizza base on a baking sheet and spread with the sauce.
- To cook the spinach, put it in a microwavable bowl, cover with cling film and pierce it a couple of times. Put in the microwave on High (850W) for 2 minutes until wilted (or cook in a covered pan for 2-3 minutes). Drain and spread the spinach over the pizza base, then get the mushrooms out of the jar with a fork and scatter them over the top. Season and sprinkle with half the parmesan. Bake for 10 minutes.
- Make four dips in the spinach with the back of a spoon, and crack an egg into each. Sprinkle with the remaining cheese and bake for a further 6- 8 minutes, until the eggs are just set.
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 265 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 15 grams protein
- Sodium Content: 1.62 milligram of sodium
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