Beetroot, feta & asparagus salad
Tom Kime's colourful salad is a great vegetarian option for summer entertaining
Florentine pizza
- Preparation and cooking time
- Prep:
- Easy
- Serves 4
Skip to ingredients
- 30cm/12in bought pizza base
- 6 rounded tbsp tomato saucefrom a jar (we used Loyd Grossman's Tomato and Chilli)
- 175g washed spinachleaves
- about a third or a 290g jar of antipasti mushrooms
- 50g (or vegetarian alternative) parmesanfinely grated
- 4 medium eggs(large may overflow)
Nutrition: per serving
- kcal265
- fat13g
- saturates5g
- carbs22g
- sugars0g
- fibre2g
- protein15g
- salt1.62g
Method
step 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.
step 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.
step 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.
