20-minute Fiorentina pizzas

Name: 20-minute Fiorentina pizzas
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 250 grams spinach; 2 larges Middle Eastern flatbreads (if you cant get flatbreads, use ready-made pizza bases instead - tortillas are too thin for this topping and end up soggy); 1 pinch pinch nutmeg; 2 eggs; 50 grams gruyère, grated; 4 slices prosciutto, torn

20-minute Fiorentina pizzas requires around 20 minutes from start to finish. This recipe serves 2. One portion of this dish contains approximately 23g of protein, 20g of fat, and a total of 371 calories. It works well as a pretty expensive main course. Head to the store and pick up prosciutto, middle eastern flatbreads, gruyère, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: 10-minute Portobello Pizzas, Chicken Tikka Pizzas: Another 20-Minute Meal, and 20 minute zucchini ribbon pita pizzas.

Instructions

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Place the spinach in a colander and pour over boiling water to wilt. Leave to cool a little, then squeeze out any excess water as best you can.

Ingredients you will need

Spinach

Water

Equipment you will use

Colander

Place the breads on a baking sheet. Arrange the spinach over the top, leaving space in the middle, and season each with nutmeg and a little salt. Break an egg into centre of each flatbread, then scatter over the cheese and a grinding of pepper.

Ingredients you will need

Flatbread

Spinach

Cheese

Nutmeg

Pepper

Salt

Egg

Equipment you will use

Baking Sheet

Bake in the oven for 10 mins.

Equipment you will use

Oven

Add the torn prosciutto just before serving.

Ingredients you will need

Prosciutto

Equipment

Oven

Colander

Baking Sheet

Ingredients

Servings:

250grams

spinach 2larges

Middle Eastern flatbreads (if you can't get flatbreads, use ready-made pizza bases instead - tortillas are too thin for this topping and end up soggy)1pinch

pinch nutmeg 2

eggs 50grams

gruyère, grated 4slices

prosciutto, torn

Recommended wine: Sangiovese, Barbera Wine, Shiraz

Sangiovese, Barbera Wine, and Shiraz are my top picks for Pizza. The best wine for pizza depends on the toppings! Red sauce pizza will call for a red wine with some acidity, such as a barberan or sangiovese. Add pepperoni or sausage and you can go bolder with a syrah. The Antinori Badian a Passignano Chianti Classico Gran Selezione with a 4.6 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.