Mini spinach and egg pizzas 

Mini spinach and egg pizzas

(0)

Calories:482 kcal
Difficulty:moderate
Preparation:50 min
Ready in:70 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories482 kcal(24%)
Protein19 g(38%)
Fat22 g(28%)
Carbohydrates53 g(20%)
Added Sugar0 g(0%)
Roughage4 g(13%)

Recipe author: EAT SMARTER

Ingredients

For servings

½ cupsQuark
1 pinchsalt
2 tablespoonsolive oil
1eggs
1egg yolks
1 ¾ cupsAll purpose flour
1 ½ teaspoonsBaking powder
For the topping
21 ouncesSpinach
1onions
3 clovesgarlic
2 tablespoonsbutter
salt
freshly ground peppers
Nutmeg
1 ballmozzarella cheese
8fresh Quail egg
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Directions

1 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.
2 Wash and sort the spinach, put into a pan dripping wet and heat until it collapses. Drain in a sieve, squeeze out and chop.
3 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.
4 Dice the mozzarella.
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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