World Cuisine

Fiorentina Pizzas

cook 20 mins
  • 2 large ready-made pizza bases
  • 500 g (1 lb) passata
  • 2 tablespoons olive oil
  • 2 garlic cloves, sliced
  • 1 red onion, sliced
  • 500 g (1 lb) spinach leaves
  • 4 eggs
  • 2 tablespoons pine nuts
  • 200 g (7 oz) mozzarella cheese, grated
  • pepper
  • Place the pizza bases on 2 baking sheets and spread each one with passata.
  • Heat the olive oil in a large frying pan and sauté the garlic and onion for 2–3 minutes, then add the spinach and stir until it has completely wilted.
  • Spread the wilted spinach over the pizza bases and make 2 small hollows in each pizza topping. Break the eggs into the hollows.
  • Sprinkle each pizza with pine nuts, mozzarella and pepper.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes, until the eggs are cooked. Cut into slices and serve immediately.
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