1 small brown onion, finely chopped
200g baby spinach
2 garlic cloves, crushed
2 x 220g wholemeal pizza bases
1/4 cup store-bought basil pesto
250g truss cherry tomatoes, snipped from stem, halved if large
4 eggs (at room temperature)
150g reduced-fat fresh ricotta
2 tablespoons pine nuts
basil leaves, to garnish
4 cups green salad, to serve
Step 1Preheat oven to 240°C. Spray a large non-stick frying pan with olive oil; heat over medium heat. Sauté onion for 3–4 minutes, or until softened. Add spinach and garlic; sprinkle with 1 tablespoon of water. Cover and cook for 1 minute, then toss until wilted. Drain excess liquid; set aside.
Step 2Line 2 large baking trays with baking paper. Place pizza bases on prepared trays; spread evenly with pesto. Top with the spinach mixture; scatter with tomatoes. Then make 2 indentations in each pizza; crack an egg into each. Scatter the pizzas with spoonfuls of ricotta and pine nuts.
Step 3Spray pizzas with olive oil; then bake for 12–15 minutes, or until crust is crisp and eggs are almost set. Season with cracked black pepper; garnish with basil. Slice pizza; serve with green salad.
