Name: Florentine pizza
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
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 (or vegetarian alternative) parmesan finely grated; 4 medium eggs (large may overflow)

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Florentine pizza

Florentine pizza

Good Food team

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Serves 4

Easy

Prep: 30 mins

A star rating of 4.3 out of 5.3 ratingsRate

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An easy vegetarian supper or a satisfying weekend lunch

Vegetarian

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Beetroot, feta & asparagus salad

A star rating of 4.5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

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 (or vegetarian alternative) parmesan

finely grated
4 medium eggs

(large may overflow)

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Nutrition: per serving

kcal265
fat13g
saturates5g
carbs22g
sugars0g
fibre2g
protein15g
salt1.62g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, May 2002

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A star rating of 4.3 out of 5.3 ratings

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