Florentine Pizza

Ingredients:

1 potato pizza base
1 batch Tomato Sauce for Pizza
175g spinach, trimmed
1 small red onion, thinly sliced
2 tbsp olive oil
1/2 tsp freshly-grated nutmeg
2 hard-boiled eggs
15g fresh white breadcrumbs
60g grated Jarlsberg cheese (or Gruy&00E8;re)
2 tbsp slivered almonds
olive oil for drizzling
salt and freshly-ground black pepper, to taste

Method:

Turn the potato dough onto a lightly-floured surface and mix in the Parmesan cheese. Knead a few times to mix thoroughly then roll lightly until it's about 25cm in diameter. Transfer to a lightly-greased baking sheet or pizza sheet and using your thumb and forefinger pinch the edge of the pizza to create a raised lip. Cover the dough with an even layer of the tomato sauce, going almost all the way to the edge.

Wash the spinach in plenty of cold water then drain and pat away any excess water with a kitchen towel.

Add the olive oil to a pan and use to gently fry the onion for about 5 minutes, or until softened. Add the spinach and continue to fry until the greens have just wilted. Drain away any excess liquid then arrange the mixture over the top of the pizza.

Peel the eggs and slice then arrange the egg slices over the top of the spinach mixture. Meanwhile combine the breadcrumbs, cheese and almonds and sprinkle over the top of the pizza. Drizzle a little olive oil over the top then season well.

Place in an oven pre-heated to 220°C and bake for about 12 minutes, or until the edges of the base are golden and crisp. Serve immediately.