Guest Recipe: Clare's Mini Egg Easter Pizza

Super easy to make, great for getting kids involved in the kitchen and a brilliant healthy alternative to store-bought pizza.

This Mini Egg Pizza recipe features homemade dough, rich tomato sauce, plenty of mozzarella, fresh spring spinach and topped with tiny quails eggs.

This easy twist on a classic Italian pizza can be on the table in less than 90 minutes, including making your own dough!

• Prep Time: 75 mins
• Cook Time: 20 mins

Serves: 6

Category: Pizza,Healthy Eating,Dinner,Easter

Ingredients

Dough
• 300g Strong White Bread Flour
• 1 tsp Fast Action Yeast
• 1 tsp Salt
• 200ml Warm Water

Sauce (if you don’t have time to make fresh then use good quality jar of Italian sauce)

• 1 tin Chopped Tomatoes
• 1 tsp Dried Mixed Herbs (heaped)
• 1/2 tsp Sugar
• Salt & Pepper

Toppings

• 1 ball Grated Mozzarella
• 100g Grated Cheddar
• 3 large handfuls Fresh Spinach
• 6 Quails Eggs
• Chilli or garlic oil

Method

Make the Dough

1. In a large mixing bowl, combine flour, salt, fast action yeast and water and use either your hands or wooden spoon to combine
2. Knead on a floured surface for a 3-5 minutes until the dough is nice & elastic
3. Return to a clean bowl and cover with clingfilm or damp kitchen towel and set aside for around an hour until doubled in size
4. Once dough has doubled in size, remove from the bowl and roll out on a lightly floured surface to the required shape (I made this one rectangular but the kids always like them round!)
5. Place on a baking tray

Tomato Sauce

1. Heat a tablespoon of olive oil in a pan and add the remaining sauce ingredients
2. Simmer gently for 10 minutes
3. This sauce can be either used chunky or pureed with a blender to give a smoother consistency

Pizza

1. Preheat oven to 200°C / 180°C Fan / 392°F / Gas Mark 6
2. Top the pizza base with sauce and distribute evenly
3. Add the grated cheese (saving a little bit to add right at the end of cooking)
4. Place the spinach in a microwavable bowl together with 1 tablespoon of water and microwave for 90 seconds to wilt the spinach
5. Squeeze out any excess water, and add the spinach to the pizza
6. Bake in the preheated oven for 8-10 minutes or until the dough starts to rise slightly and the cheese begins to melt
7. Remove the pizza and use a teaspoon to make little indentations in the spinach topping
8. Crack a quails egg into each indentation and top with remaining cheese
9. Return the pizza to the oven and cook for a further 6-8 minutes to cook the eggs
10. Remove from the oven and cut into 6 servings. Serve immediately.
11. We like to drizzle ours with chilli or garlic oil - you should try it too!

The guest recipe was provided by blogger, Clare, who write for Wild Mama Wild Tribe, where you can find even more healthy recipes.