This may sound a little odd, but actually, it was lovely. Egg and spinach go well together, and I think if you think of it less as a pizza and more of a dish on a pizza-like base, it's less weird. The recipe is from Yottam Ottolenghi's book Plenty, from which I've liked all the recipes I've tried - and is flavoured with some middle Eastern spices - za'atar and sumac. It was very tasty, even the one where the egg yolk broke and cooked a bit harder.
1 comment:
When I lived in France, many, many years ago, my favorite pizza had lardon, aubergine and an egg. You inspired me to make one today.
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