Mat Follas' pizza florentine recipe
A great way to use a tortilla as a pizza base and make an extremely tasty pizza.
Ingredients
- 1 Tortilla wrap
- 100 g Spinach
- 1 Small tin of tomato purée
- 4 Eggs
- 1 Pinch of ground pepper for seasoning and presentation
- 1 Tortilla wrap
- 3.5 oz Spinach
- 1 Small tin of tomato purée
- 4 Eggs
- 1 Pinch of ground pepper for seasoning and presentation
- 1 Tortilla wrap
- 3.5 oz Spinach
- 1 Small tin of tomato purée
- 4 Eggs
- 1 Pinch of ground pepper for seasoning and presentation
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Spread tomato purée onto the tortilla wrap
- Cook the spinach in a pot of boiling water for 20 seconds, then quickly run under cold water to blanch it. Arrange the spinach on the Tortilla
- To poach the eggs: In a pan of gently simmering water, stir to make a whirlpool in the water, crack an egg and carefully drop it in the middle. Poach for approx. 4 minutes. Arrange the poached eggs on the Tortilla.
- Season with ground pepper
- Place in a preheated oven at 160°C for 5 minutes to warm through
Also worth your attention:
More recipes by Mat Follas
Recipe courtesy of The Happy Egg Co
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature