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Calories: 810


  • 2 tbsp freshly grated Parmesan
  • Potato Base
  • Tomato Sauce
  • 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
  • 1/2 oz fresh white breadcrumbs
  • 2 oz Jarlsberg grated (or Cheddar or Gruyere, if not available)
  • 2 tbsp flaked slivered almonds
  • olive oil for drizzling
  • salt and pepper


  • 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.
  • 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.
  • 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.
  • Remove the shells from the eggs and slice. Arrange on top of the spinach.
  • Mix together the breadcrumbs, cheese and almonds, and sprinkle over. Drizzle with a little olive oil and season well.
  • 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.
Calories: 810 kcal
Carbohydrates: 28 g
Protein: 44 g
Fat: 59g
Saturated Fat: 19 g
Cholesterol: 433 mg
Sodium: 908 mg
Potassium: 1397 mg
Fiber: 6 g
Sugar: 8 g
Vitamin A: 16968 IU
Vitamin C: 56 mg
Calcium: 799 mg
Iron: 7 mg
Dishes Pizza
Cuisine Italian
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