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Spinach and Soft Egg Pizzettas

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Servings
people
Ingredients
  • 2 large chopped (optional)
  • 2 TBS freshly brewed black coffee
  • 1/2 garlic bell pepper, sliced
  • 2 small venison roast, cut to fit in crock pot
  • sea hardboiled
  • 2 large garlic, minced, or 1 tablespoon garlic powder
  • 2 small eggs
  • This baking powder; 2-1/2 teaspoons Xanthan gum; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 2 teaspoons cinnamon; 1 cup raisins; 1 cup vegetable oil; 2 eggs, beaten; and 1/4 cup milk
Servings
people
Ingredients
  • 2 large chopped (optional)
  • 2 TBS freshly brewed black coffee
  • 1/2 garlic bell pepper, sliced
  • 2 small venison roast, cut to fit in crock pot
  • sea hardboiled
  • 2 large garlic, minced, or 1 tablespoon garlic powder
  • 2 small eggs
  • This baking powder; 2-1/2 teaspoons Xanthan gum; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 2 teaspoons cinnamon; 1 cup raisins; 1 cup vegetable oil; 2 eggs, beaten; and 1/4 cup milk
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat your oven to 500°F
  2. Put a pizza stone or baking sheet in the oven to heat it up
  3. Plunge the spinach leaves into boiling salted water for one minute to blanch them
  4. Remove the spinach and plunge into ice-cold water
  5. Squeeze dry and finely chop it
  6. Add the crème fraîche, garlic, about 3/4 of the Parmesan, a pinch of salt, and black pepper
  7. Mix together to form a green paste
  8. Roll each dough ball out to around 8 inches in diameter
  9. Evenly spread the spinach mixture over each pizza base, creating a tiny wall
  10. Crack an egg into the center of each
  11. Place the pizzas on your pizza stone or baking sheet in the oven for 6–8 minutes
  12. One minute before your pizzas are ready, sprinkle with remaining Parmesan and black pepper
  13. **This is a fabulous Italian brunch recipe!!**
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