The_Simple_Things_-_March_2020

(Dana P.) #1




Egg and spinach pizza pies


Makes 8
400g ready-rolled pizza dough,
or you could make your own
2 tbsp extra virgin olive oil, plus
extra to glaze
1 small onion, finely chopped
250g fresh spinach, washed
250g ricotta
4 tbsp freshly grated parmesan
cheese
75g rocket, finely chopped
1 tsp chopped fresh tarragon
8 eggs
Freshly grated nutmeg

1 Preheat the oven to 220C/Fan
200C/Gas 7. Heat the olive oil in
a frying pan, add the onion and fry
for 5 mins until golden. Let cool.
2 Steam the spinach until just wilted,
refresh in cold water, then squeeze
out as much moisture as possible
and roughly chop.
3 Beat the spinach and onions
into the ricotta with the Parmesan,
rocket and tarragon. Season well

Taken from Craft Pizza by
Maxine Clark (Ryland, Peters & Small).
Photography: Richard Jung

with salt, pepper and nutmeg.
4 Put your dough on a floured surface
and roll or pull it out into a thin disc
and cut out 8 circles roughly 16cm
in diameter. Use these to line each
muffin cup.
5 Fill each pie with some of the ricotta
mixture. Make a small indent in each
pile of filling. Break the eggs one at
a time, carefully separating the yolks
from the whites. Slip a yolk and a
little white into the indent of each
pie. Season to taste.
6 Roll the dough scraps into long,
thin ropes and cut into 16 lengths. Use
these to make a cross on top of each
pie, sealing the edges with a little
water. Brush lightly with olive oil.
7 Bake the pizza pies in the oven
for 10 mins until the egg is just set
and the dough cooked.




Egg and spinach pizza pies


Makes 8
400g ready-rolled pizza dough,
or you could make your own
2 tbsp extra virgin olive oil, plus
extra to glaze
1 small onion, finely chopped
250g fresh spinach, washed
250g ricotta
4 tbsp freshly grated parmesan
cheese
75g rocket, finely chopped
1 tsp chopped fresh tarragon
8 eggs
Freshly grated nutmeg


1 Preheat the oven to 220C/Fan
200C/Gas 7. Heat the olive oil in
a frying pan, add the onion and fry
for 5 mins until golden. Let cool.
2 Steam the spinach until just wilted,
refresh in cold water, then squeeze
out as much moisture as possible
and roughly chop.
3 Beat the spinach and onions
into the ricotta with the Parmesan,
rocket and tarragon. Season well


Taken from Craft Pizza by
Maxine Clark (Ryland, Peters & Small).
Photography: Richard Jung

with salt, pepper and nutmeg.
4 Put your dough on a floured surface
and roll or pull it out into a thin disc
and cut out 8 circles roughly 16cm
in diameter. Use these to line each
muffin cup.
5 Fill each pie with some of the ricotta
mixture. Make a small indent in each
pile of filling. Break the eggs one at
a time, carefully separating the yolks
from the whites. Slip a yolk and a
little white into the indent of each
pie. Season to taste.
6 Roll the dough scraps into long,
thin ropes and cut into 16 lengths. Use
these to make a cross on top of each
pie, sealing the edges with a little
water. Brush lightly with olive oil.
7 Bake the pizza pies in the oven
for 10 mins until the egg is just set
and the dough cooked.
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