Mini Spinach and Egg Pizzas

Name: Mini Spinach and Egg Pizzas
Total time: 1 h 10 min
Yield: 4
Ingredients: 0.5 cup Quark; 1 pinch salt; 2 tablespoons olive oil; 1 egg; 1 egg yolk; 1.75 cups All purpose flour; 1.5 teaspoons Baking powder; 21 ounces Spinach; 1 onion; 3 cloves garlic; 2 tablespoons butter; salt; freshly ground peppers; Nutmeg; 1 ball mozzarella cheese; 8 fresh Quail egg

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Recipe author: EAT SMARTER

My cookbook

482

calories

Calories

50 min.

Preparation

1 hr 10 min.

Ready in

moderate

Difficulty

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Ingredients

for 4 servings

½ cup

1 pinch

2 tablespoons

1 ¾ cups

1 ½ teaspoons

For the topping: 21 ounces
Spinach; 1
onion; 3 cloves
garlic; 2 tablespoons
butter; salt; freshly ground peppers; Nutmeg; 1 ball
mozzarella cheese; 8
fresh Quail egg

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Preparation steps

Step 1/5

Work the quark, salt, oil, egg, egg yolk, flour and baking powder to a smooth dough, cover and put into the fridge for 30 minutes.

Step 2/5

Wash and sort the spinach, put into a pan dripping wet and heat until it collapses. Drain in a sieve, squeeze out and chop.

Step 3/5

Peel and dice the onion and sweat in butter until translucent. Press the garlic onto the onion, add the spinach, season with salt, pepper and nutmeg and cook gently for a few minutes. Then leave to cool.

Step 4/5

Dice the mozzarella.

Step 5/5

Knead the dough on a floured work surface, then divide into 8 pieces and form into small pizza bases. Lay on a greased baking tray and press up at the edges. Top with spinach and mozzarella. Make a depression in the middle of each and break a quail’s egg into it. Bake in a preheated oven (200°) for about 20 minutes.

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