Ham, Egg and Spinach Pizza

Name: Ham, Egg and Spinach Pizza
Total time: 1 d 22 h 15 min
Yield: 4
Ingredients: 0.125 cup Yeast; 2 cups all-purpose flour; 0.5 cup Semolina; 1 tsp salt; 3 Tbsps olive oil; 8 cups baby Spinach; 0.75 cup blanched almonds; 1.5 cups Parmesan (grated); 0.375 cup olive oil; 1 splash lemon juice; 14 ozs boiled ham (sliced, cubed); 4 eggs

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Health Score:

74 / 100

Difficulty:

moderate

Difficulty

Preparation:

1 hr

Preparation

ready in 1 d 22 h. 15 min.

Ready in

Calories:

966

calories

Calories

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Nutritional values

1 pizza contains
(Percentage of daily recommendation)

Calorie	966 cal.	(46 %)
Protein	55 g	(56 %)
Fat	50 g	(43 %)
Carbohydrates	73 g	(49 %)
Sugar added	0 g	(0 %)
Roughage	9.3 g	(31 %)

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more nutritional values

Vitamin A	0.6 mg	(75 %)
Vitamin D	1.8 μg	(9 %)
Vitamin E	12 mg	(100 %)
Vitamin K	167.7 μg	(280 %)
Vitamin B₁	1 mg	(100 %)
Vitamin B₂	0.9 mg	(82 %)
Niacin	18.8 mg	(157 %)
Vitamin B₆	0.7 mg	(50 %)
Folate	319 μg	(106 %)
Pantothenic acid	2.9 mg	(48 %)
Biotin	29.3 μg	(65 %)
Vitamin B₁₂	2.1 μg	(70 %)
Vitamin C	57 mg	(60 %)
Potassium	1,023 mg	(26 %)
Calcium	398 mg	(40 %)
Magnesium	161 mg	(54 %)
Iron	7.5 mg	(50 %)
Iodine	32 μg	(16 %)
Zinc	6.4 mg	(80 %)
Saturated fatty acids	11.6 g
Uric acid	274 mg
Cholesterol	295 mg
Complete sugar	5 g

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

pizzas

For the dough: ⅛ cup Yeast; 2 cups all-purpose flour; ½ cup Semolina; 1 tsp salt; 3 Tbsps olive oil

For the topping: 8 cups baby Spinach; ¾ cup blanched almonds; 1 ½ cups Parmesan (grated); ⅜ cup olive oil; 1 splash lemon juice; 14 ozs boiled ham (sliced, cubed); 4 eggs

How healthy are the main ingredients?

ham Spinach Semolina almond Parmesan olive oil

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Preparation steps

For the dough, dissolve the yeast in 200 ml lukewarm water. Mix the flour with the semolina and salt in a bowl. Make a well in the middle, pour in the yeast water and oil and knead by hand to a smooth dough. Add more flour if the dough is too moist or more lukewarm water if it is too dry.

Knead the dough thoroughly for approx. 10 minutes on a work surface sprinkled with flour and semolina. Replace it in the bowl, cover and leave to rise for approx. 45 minutes in a warm, draught-free place.

Meanwhile place about half the spinach in a blender. Add the almonds and approx. 60 g of the parmesan. Purée, adding oil, until it becomes a creamy paste. Season with salt, ground black pepper and lemon juice.

Heat the oven to 240°C (220°C in a fan oven), 475°F, gas 9. Brush four pizza tins with oil.

Divide the dough into four pieces and roll out to form pizza bases the size of the pizza tins. Place in the tins, forming a rim. Place the spinach pesto on the dough in blobs and sprinkle the ham on top. Bake for 10 - 15 minutes until crisp.

Meanwhile fry the eggs in a little oil.

Take the pizzas out of the oven and remove from the tins. Sprinkle with the remaining parmesan and spinach leaves. Place a fried egg on each pizza, season with salt and ground black pepper and serve.

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