Mat Follas' pizza florentine recipe

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

  1. Spread tomato purée onto the tortilla wrap
  2. 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
  3. 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.
  4. Season with ground pepper
  5. Place in a preheated oven at 160°C for 5 minutes to warm through

Also worth your attention:

Mat Follas: Wild at heart

More recipes by Mat Follas

Recipe courtesy of The Happy Egg Co

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