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Mini Spinach and Egg Pizzas

Recipe author: EAT SMARTER
Mini spinach and egg pizzas
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482
calories
Calories
50 min.
Preparation
1 hr 10 min.
Ready in
moderate
Difficulty

Ingredients

for 4 servings
½ cup
1 pinch
2 tablespoons
1
1
1 ¾ cups
1 ½ teaspoons
For the topping
21 ounces
1
3 cloves
2 tablespoons
freshly ground peppers
1 ball
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.