Spinach & egg pizzas
- Ailsa Burt
Published: February 11, 2026 at 11:06 AM
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Serves 2 - 4
More effort
Prep: 25 mins
Cook: 20 mins
plus at least 2 hrs 30 mins rising
A star rating of 5 out of 5.1 ratingRate
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Make these pizzas for lunch with a spinach, garlic, parmesan and egg topping. They take a little effort as the dough is homemade, but are well worth it
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
250g plain flour
plus extra for the baking tray
-
½ x 7g sachet fast-action yeast
-
1 tsp fine sea salt
-
1 tbsp extra virgin olive oil
plus extra for proving, rolling and drizzling
-
polenta
or semolina, for dusting
For the topping
-
250g spinach
-
1 small garlic clove
-
25g parmesan
or vegetarian alternative
-
2 tbsp crème fraîche
-
2 medium eggs
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Nutrition: Per serving (4)
- kcal353
- fat12g
- saturates5g
- carbs49g
- sugars1g
- fibre3g
- protein14g
- salt1.49g
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Method
-
step 1
Combine the flour, yeast and 150ml warm water in a bowl. Mix together well, then sprinkle over the salt and oil, scrunching it in with your hands, until the oil is amalgamated and you can’t feel any grains of salt, around 3-4 mins. It will be a very soft dough. Transfer to a clean, lightly oiled bowl. Cover. Set aside in a warm place for 2 hrs until doubled in size.
-
step 2
Meanwhile, to make the topping, heat a large, dry frying pan over a high heat. Wash the spinach well and cook in a hot frying pan for 1-2 mins until just wilted, then drain in a sieve set over a bowl. Leave until cool enough to handle, then squeeze as much water out as possible. Roughly chop the spinach, then add to a bowl. Crush the garlic and finely grate the parmesan into the bowl of spinach along with the crème fraîche and season. Set aside in the fridge.
-
step 3
Lightly oil a clean worktop and your hands and carefully tip the dough out. Cut in half and knock back (punch or press down) for 30 seconds. Lightly dust a baking tray with a little flour and polenta or semolina. Add the dough, cover and leave to rise for 30 mins-1 hr.
-
step 4
Heat the oven as high as it will go (ours is 250C fan) and put two large baking trays in to heat up. Oil a clean worktop and stretch the dough into a round that will just fit onto a tray. Transfer to a sheet of baking parchment and spoon over half the spinach mix, almost to the edges. Make an indent in the middle for the egg to go in later. Slide the parchment onto one of the trays and cook for 5-8 mins until the base is cooked through and turning golden. Repeat with the next piece of dough.
-
step 5
Remove both sheets from the oven, crack the eggs into the indents and return to the oven for 2-4 mins until the white is set, the yolk is runny and the dough is golden. Finish with a drizzle of olive oil and some pepper.
Recipe tip
Wrap well after preparation and covering with butter and the toppings, then freeze for up to three months. To bake from frozen, heat the oven to 190C/170C fan/gas 5 and bake for 45-50 mins until piping hot.
Recipe from Good Food magazine, March 2026
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