April 18, 2012
Egg, spinach and pecorino pizza
Page 156, Ottolenghi
Another night of comfort food deliciousness from Ottolenghi was in order. I took the recipe (link below) and made it easier by using a Coop-bought 6-grain pizza crust. I halved the crust ratio and wilted 1.5 lbs of spinach (that is a considerable amount of spinach, friends) and added in two cloves of garlic after wilting. I spread the grated sheepsmilk pecorino on the pre-bought crust and topped that with all of that wilted spinach and a sprinking of turkish seasoning (including za’atar) and baked it at 400 degrees for 15 minutes. After that initial baking period, I broke 3 eggs and nestled them individually into the spinach, and popped it back in the oven for 7-8 minutes until the whites were set and the yolks were still runny. Remove from oven and serve! Easy, delicious, and relatively nutritious for a pizza.