Florentine Pizza

Every year my mum has a fantastic crop of spinach and she always gives me some, I then blanch and freeze it. This is the last of the lot that I froze over the summer and I made it into this fantastic pizza. It is a Weightwatchers recipe but I added some cheese onto the top as what's a pizza without cheese?! The tomato bit, instead of being tomato sauce is tomato paste and actually this added a lovely sweetness to the pizza contrasting with the slightly bitter spinach and the egg on top finishes it off perfectly. I really cannot recommend this pizza highly enough it was fantastic!



Florentine Pizza (from Weightwatchers Cook Smart Easy Everyday)
(Serves 2)
(8 WW ProPoints per serving)

145g pizza packet dough
300g spinach, rinsed
1 garlic clove, crushed
2 tbsp tomato puree
2 eggs
salt and pepper

Preheat the oven to 200C.

Make up the dough according to the packet instructions, dividing it to make 2 pizzas. Roll out to circles of approximately 20 cm diameter and place on a baking tray. Put in the oven for 2 mins so that the dough begins to rise.

Cook the spinach in a steamer for 3-4 mins until wilted. Drain well and , when cool enough to handle, squeeze out any excess water and chop roughly. Mix with garlic and season.

Spread the tomato puree over the pizza bases and top with the spinach, making a well in the middle. Bake for 5 mins then remove from the oven. Crack an egg into the middle of each pizza, so that it is contained within the spinach, bake for a further 8-10 mins until the bases are crispy.