Cau­li­flower Pizza with Spinach and Egg

The People's Friend - - Cookery -

Course: Lunch or light main Skill level: easy

Makes: 2 in­di­vid­ual piz­zas

For the Base:

1 medium cau­li­flower

100 g (3½ oz) ground al­monds 1 tsp dried Ital­ian herbs 3 medium Bri­tish Lion eggs For the Top­ping:

1 x 100 g bag baby spinach 125 ml (4 fl oz) tomato pas­sata 125 g (4 oz) moz­zarella cheese 2 medium Bri­tish Lion eggs

1 Break the cau­li­flower into flo­rets. Place in a food pro­ces­sor (you might have to do this in batches) and whizz un­til the cau­li­flower re­sem­bles cous­cous.

2 Place the cau­li­flower into a bowl, cover with cling film and mi­crowave on high for four min­utes, un­til soft. Leave to cool, then place into a clean tea towel and wring out as much mois­ture as pos­si­ble.

3 Pre-heat the oven to 200 deg. C.,

400 deg. F., Gas Mark 6. Line two bak­ing sheets with parch­ment.

4 Place the cau­li­flower into a clean bowl, add the ground al­monds, dried herbs and eggs and sea­son gen­er­ously. Mix well un­til com­bined, then di­vide into two and place each half on to the lined bak­ing sheet.

5 Us­ing your hands, shape each half into a cir­cle, about 1 cm (½ in) thick, and slightly thicker around the edge. Bake in the pre-heated oven for 25 min­utes, un­til golden and start­ing to crisp.

6 Mean­while, mi­crowave the spinach in its bag for 2 min­utes. Leave to cool slightly, then squeeze out any ex­cess mois­ture.

7 Re­move the cau­li­flower bases from the oven and spread the tomato pas­sata on top. Tear the moz­zarella and place on top. Place the piz­zas back into the oven for about 5 min­utes, so that the moz­zarella melts. Then crack the egg into the mid­dle of the pizza and add the spinach. Place back into the oven for a fur­ther 7 to 9 min­utes, un­til the egg is set.

8 Sea­son to taste with salt and ground black pep­per and serve.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.