If you are serving this pizza to egg lovers then you may want to add extra eggs and position them so that when cut into pieces each person gets a yolk. Just be careful, when you are cracking them on to the base, that they don’t ooze everywhere!


  • 1 x 30-cm 112-in) Crispy pizza base
  • 125gm (4fl oz) Quick classic tomato sauce
  • 1 clove garlic, thinly sliced
  • 180g (6oz) baby spinach leaves, blanched and well drained
  • 100g (31/2oz) mozzarella, sliced
  • Grated fresh nutmeg
  • 20g (1oz) finely grated Parmesan cheese
  • 1 spring onion, finely sliced
  • 2 eggs
  • Extra virgin olive oil
  • Freshly ground black pepper


  1. Preheat the oven to 220°C/425°F/Gas mark 7. Prepare the pizza base so it is ready to be topped.
  2. Evenly spread the tomato sauce over the base leaving a 1-2-cm (1/2-3/4-in1 border uncovered around the edge. Scatter the garlic, spinach and mozzarella over the sauce. Finely grate a little nutmeg all over the pizza and sprinkle on the Parmesan and spring onion.
  3. Cook in the middle of the preheated oven for 6 minutes then open the oven, pull out the rack and quickly crack the eggs on to the centre of the pizza. Return to the oven and cook for a further 4-6 minutes or until crispy and golden.
  4. Once cooked, drizzle with oil and a grind of black pepper then serve immediately.

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