Flatbread Florentine Pizza
These super speedy pizzas are a clever assembly of some delicious tasting ingredients; all topped with a lovely baked egg. The perfect meal for feeding the kids between school pick up and their after-school activities.
Prep: 5 mins | Cook: 10 mins
Serves 4 people
Ingredients
- 250g mascarpone
- 1 tsp garlic powder
- 1 tsp onion powder
- 100g baby spinach, roughly chopped
- Sea salt and cracked black pepper
- 4 flatbreads
- 200g grated mozzarella
- 8 slices prosciutto, approx. 85g
- 4 large FREE eggs
- TO SERVE
- Handful of rocket leaves
Method
- Preheat oven to 200C/180C fan/gas 6.
- In a bowl combine the mascarpone, garlic powder, onion powder and chopped spinach. Season generously with salt and pepper and stir well.
- Place the flatbreads on a large baking tray before spooning and spreading the mascarpone mixture over each flatbread. Sprinkle generously with the mozzarella.
- Add 2 slices of prosciutto to each flatbread ensuring there is space left in the middle of each one for the egg later. Place in the oven for 5 minutes.
- Remove the flatbreads from the oven and carefully crack an egg in the centre of each - use the back of a spoon to make a bevel in the mascarpone to help the egg stay in position.
- Carefully place the flatbreads back in the oven and bake for a further 5 minutes, or until the egg white has set but the yolk is still jammy.
- Finish the pizzas with fresh rocket, if desired, and serve straight away.
