If you are serving this Egg Lover Pizza to egg lovers, then you may want to add extra eggs and position them so that, when cut into pieces, each person gets a yolk. Just be careful when you are cracking them onto the base, that they don't ooze everywhere! This pizza is also known as "Florentina".
1 12-inch Crispy pizza crust
1/2 cup tomato sauce
1 clove garlic, thinly sliced
3-3/4 cups baby spinach leaves, blanched and well drained
3-1/2 ounce Mozzarella, sliced
Grated fresh nutmeg
1/4 cup finely grated Parmesan cheese
1 spring onion, finely sliced
Extra virgin olive oil
Freshly ground black pepper
Preheat the oven to 475 degrees. Prepare the pizza base so it is ready to be topped.
Scatter the garlic, spinach and Mozzarella over the sauce. Finely grate a little nutmeg all over the pizza and sprinkle on the Parmesan and spring onion. Cook in the middle of the preheated oven for 6 minutes then open the oven, pull out he rack and quickly crack the eggs onto the center of the pizza. Return to the oven and cook for a further 4 to 6 minutes or until crispy and golden. Once cooked, drizzle with oil and a grind of black pepper, then serve immediately.
Recipe makes 1 12-inch pizza.
Serving size: 1 slice (1/12th of pizza)
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