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Florentine

ingredients

2 tbsp freshly grated Parmesan
Potato Base
Tomato Sauce
175 g (6 oz) spinach
1 small red onion, sliced thinly
2 tbsp olive oil
1/4 tsp freshly grated nutmeg
2 hard-boiled (hard-cooked) eggs
15 g (1/2 oz) fresh white breadcrumbs
60 g (2 oz) Jarlsberg, grated (or Cheddar or Gruyere, if not available)
2 tbsp flaked (slivered) almonds
olive oil for drizzling
salt and pepper

method

1. Mix the Parmesan with the potato base. Roll out or press the dough, using a rolling pin or your hands, into a 25 cm (10 inch) circle on a lightly floured work surface. Place on a large greased baking sheet (cookie sheet) or pizza pan and push up the edge slightly. Spread the tomato sauce almost to the edge.

2. Remove the stalks from the spinach and wash the leaves thoroughly in plenty of cold water. Drain well and pat off the excess water with paper towels.

3. Fry the onion gently in the oil for 5 minutes until softened. Add the spinach and continue to fry until just wilted. Drain off any excess liquid. Place on the pizza and sprinkle over the nutmeg.

4. Remove the shells from the eggs and slice. Arrange on top of the spinach.

5. Mix together the breadcrumbs, cheese and almonds, and sprinkle over. Drizzle with a little olive oil and season well.

6. Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edge is crisp and golden. Serve immediately.

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