Preparation
Thinly slice the brown mushrooms. Drain and chop the pitted black olives. Crush the garlic cloves. Cut the mature Cheddar into 1cm cubes.
Method
- 1 Heat 1 tbsp oil in a saucepan, add the garlic and cook for 30 seconds.
- 2 Stir in the tomatoes, oregano and sugar. Bring to the boil and simmer for 20-25 minutes until thick then season and set aside. Move on to the next step while you wait.
- 3 Meanwhile, put the spinach in a colander and slowly pour over a kettle of boiling water. Once the spinach has wilted, press with a potato masher to squeeze out the excess water, then roughly chop.
- 4 Heat the oven to 190C°/375°F/gas 5 (170 ̊C for fan ovens) and put 2 baking sheets in to heat.
- 5 Spread half the tomato sauce over each pizza base, leaving a 1cm border.
- 6 Divide the ham between the pizza bases, crumpling it slightly, then top with the spinach, mushrooms, cheese and olives. Drizzle with the remaining oil.
- 7 Make a well in the pizza toppings with your fingers, then crack an egg into each; season.
- 8 Remove the hot baking sheets from the oven and transfer the pizzas onto them. Bake for 15 minutes until cooked through.
2 Reviews
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Michelle
Very nice. Be careful not to overcook the egg, and you may want to add extra seasoning.
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Lynda
A nice change from traditional pizza toppings. I added the egg half way through which was perfect for a runny yolk!
- Average per serving
- Calories 560.0kCal
- Fat8.6g
- Saturated8.5g
- Salt2.26g
- Carbohydrates
- Sugarg
- Proteing
- Fibreg