20-minute Fiorentina pizzas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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Showing items 1 to 3 of 6
- 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 gruyèregrated
- 4 slices prosciuttotorn
Nutrition: per pizza
- kcal439
- fat18g
- saturates8g
- carbs41g
- sugars3g
- fibre6g
- protein28g
- salt2.9g
Method
step 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.
step 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.
