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Florentine pizza

An easy vegetarian supper or a satisfying weekend lunch

  • Prep: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 265
  • Carbohydrates 22
  • Saturated Fat 5
  • Sugar 0
  • Protein 15
  • Fat 13
  • Fibre 2
  • Salt 1.62

Nutrition per serving

  • Calories 265
  • Carbohydrates 22
  • Saturated Fat 5
  • Sugar 0
  • Protein 15
  • Fat 13
  • Fibre 2
  • Salt 1.62

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)

Method

  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.

  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.

  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.

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