An eye-catching pizza with spinach and a whole egg.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell.
|1/4 tsp freshly grated nutmeg|
|1 1/3 cups store-bought tomato pizza or pasta sauce||6 oz (175 g) mozzarella, sliced|
|8 oz (225 g) spinach, cooked, drained well, and chopped||4 small eggs|
|1 tsp thyme leaves||4 tbsp grated Parmesan cheese|
Preheat the oven to 400°F (200°C). Lightly oil 2 large baking sheets. Divide the dough into 4 equal portions. Roll each on a lightly floured work surface into an 8in (20cm) round. Arrange 2 rounds on each sheet. Spread each with ..." cup tomato sauce, leaving a 1in (2.5cm) border.
Top each pizza with spinach, then sprinkle with the thyme and nutmeg. Divide the mozzarella overtop. Crack an egg in the center of each, and sprinkle with the Parmesan.
Bake for 20-25 minutes, until the edges of the dough are crisp and golden brown.
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