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Spinach, ricotta and egg pizzas

Name: Spinach, ricotta and egg pizzas
Prep time: 20 min
Cook time: 11 min
Total time: 31 min
Yield: Serves 2
Ingredients: 200g spinach; Plain flour to dust; 2 x 220g balls frozen pizza dough, defrosted (we used The Northern Dough Co.) or use our https://www.deliciousmagazine.co.uk/recipes/basic-pizza-dough-recipe/pizza dough recipe; 150g ricotta; 1 tbsp pine nuts (optional); 10 mozzarella pearls, drained and patted dry; 2 small or medium free-range eggs; Pinch chilli flakes (optional); 1 tbsp extra-virgin olive oil

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 9 Mar 23
Updated: 18 Mar 24

Frozen pizza dough is a wonderful thing – as is veering away from the classic tomato sauce base and trying something different. Spinach and ricotta is a classic Italian combo for good reason; it’s fresh, rich and provides the perfect base for a just-set egg.

Have you tried frying pan pizza?!

Easy
April 2023

Test kitchen approved

Serves 2
Hands-on time 20 min. Oven time 11 min

Have you tried frying pan pizza?!

Vegetarian recipes

Nutrition: per serving

Calories: 950kcals
Fat: 41.5g (15.8g saturated)
Protein: 38g
Carbohydrates: 101.7g (8.6g sugars)
Fibre: 8.9g
Salt: 4.3g

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Ingredients

200g spinach
Plain flour to dust
2 x 220g balls frozen pizza dough, defrosted (we used The Northern Dough Co.) or use our pizza dough recipe
150g ricotta
1 tbsp pine nuts (optional)
10 mozzarella pearls, drained and patted dry
2 small or medium free-range eggs
Pinch chilli flakes (optional)
1 tbsp extra-virgin olive oil

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Method

Boil a kettle. Put the spinach in a colander over the sink then pour over the boiled water to wilt it. Allow to sit for 5 minutes to drain.
Heat the oven to its highest setting and put a large baking tray in to heat up (or 2 medium trays). On a lightly floured surface, stretch and roll each ball of pizza dough out into a circle measuring around 12-15cm. Put each one on a sheet of baking paper.
Squeeze the spinach firmly in your hands, then roughly chop it and put in a bowl with the ricotta and pine nuts. Season with salt and pepper, then divide the mixture between the pizza bases, spreading evenly but leaving a 2cm border. Dot the mozzarella pearls on top.

Use the baking paper to lift the pizzas onto the hot trays then bake for 6 minutes. Carefully crack an egg into the centre of each pizza and scatter over the chilli flakes. Return to the oven for 4-5 minutes, until the egg white has set and the pizza crust has browned. Allow the pizzas to stand for a few minutes before enjoying with a drizzle of oil as they will be very hot!