World Cuisine

Quick Spinach and Mozzarella Pizzas

cook 10 mins
  • 4 flour tortillas
  • 1 tablespoon olive oil
  • 625 g (1 1/4 lb) baby spinach leaves
  • 400 g (13 oz) passata
  • 100 g (3 1/2 oz) roasted red pepper from a jar, cut into strips
  • 6 spring onions, sliced
  • 4 eggs
  • 1 teaspoon dried oregano
  • 225 g (7 1/2 oz) mozzarella cheese, grated
  • Place the tortillas on 2 large baking sheets and warm through in a preheated oven, 240°C (475°F), Gas Mark 9, for 2 minutes.
  • Meanwhile, heat the oil in a large frying pan, add the spinach and cook briefly until wilted.
  • Spread each tortilla with passata, then divide the spinach, red pepper and spring onions between them. Break an egg in the middle of each pizza, then sprinkle with the oregano and cheese.
  • Return to the oven for a further 3–5 minutes until the edges are lightly browned and the cheese is melted.
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