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Recipe : Entry # 7185
Robin O’Sullivan
Recipe Title
Spinach Pizza
Wiregrass EC
2 large handfuls spinach
2 tablespoons crème fraîche
1/2 garlic clove, finely chopped
2 small handfuls grated Parmesan cheese
Sea salt and black pepper
2 large golf-ball-sized pieces pizza dough
2 small eggs
(This recipe serves two, but you could make more individual pizzettas if you have guests)! Preheat your oven to 500°F. Put a pizza stone or baking sheet in the oven to heat it up. Plunge the spinach leaves into boiling salted water for one minute to blanch them. Remove the spinach and plunge into ice-cold water. Squeeze dry and finely chop it. Add the crème fraîche, garlic, about 3/4 of the Parmesan, a pinch of salt, and black pepper. Mix together to form a green paste. Roll each dough ball out to around 8 inches in diameter. Evenly spread the spinach mixture over each pizza base, creating a tiny wall. Crack an egg into the center of each. Place the pizzas on your pizza stone or baking sheet in the oven for 6–8 minutes. One minute before your pizzas are ready, sprinkle with remaining Parmesan and black pepper.