20-minute Fiorentina pizzas

20-minute Fiorentina pizzas

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

Try these cheat's pizzas for a midweek supper. Middle Eastern flatbreads make a great instant base - top with spinach, ham, eggs and cheese

Nutrition and extra info

Additional info

  • Easily halved
Nutrition info

Nutrition per pizza

kcalories
439
protein
28g
carbs
41g
fat
18g
saturates
8g
fibre
6g
sugar
3g
salt
2.9g

Ingredients

  • 250g bag spinach
  • 2 large Middle Eastern flatbreads (if you can't get flatbreads, use ready-made pizza bases instead - tortillas are too thin for this topping and end up soggy)
  • pinch nutmeg
  • 2 eggs
  • 50g Gruyère, grated
  • 4 slices prosciutto, torn

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Method

  1. Heat oven to 200C/180C fan/gas 6. Place the spinach in a colander and pour over boiling water to wilt. Leave to cool a little, then squeeze out any excess water as best you can.
  2. Place the breads on a baking sheet. Arrange the spinach over the top, leaving space in the middle, and season each with nutmeg and a little salt. Break an egg into centre of each flatbread, then scatter over the cheese and a grinding of pepper. Bake in the oven for 10 mins. Add the torn prosciutto just before serving.

Recipe from Good Food magazine, February 2014

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Comments

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Frantic Flapjack's picture
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Certainly a different kind of topping for a pizza. It was really good but I wasn't sure the egg would cook properly in 10 minutes so I cooked it separately and topped the pizza with it when it came out of the oven.

come_on_ranger's picture

Sounds like a great easy meal. What can I use instead of prosciutto and Gruyère?

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