The_Simple_Things_-_March_2020



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.