Use quality ingredients, and use them sparingly. If using toppings with a high water content such as tomatoes, sprinkle a bit of salt on them and let them drain. You don’t want soggy pizza!

Florentina

100 grams spinach steamed and very well drained
1 pinch of fresh grated nutmeg
1 teaspoon dried oregano
25 grams mozzarella cheese
Sprinkle of freshly grated Parmesan cheese.
1 free-range egg, broken in the middle of the pizza

Cover base with spinach, sprinkle with nutmeg and oregano.
Make a small indent in the middle of the pizza toppings, place the egg in the indent.
Sprinkle with mozzarella and parmesan then bake at 220C for 8 – 10 minutes or until golden brown.

Hawaiian

3 – 4 pineapple rings
2 – 3 egg tomatoes
55 grams of ham diced
25 grams of mozzarella grated
25 grams tasty cheese
5 grams parmesan (if desired)

Cover pizza base with toppings.
Bake in hot oven at 220ºC for 8 – 10 minutes or until golden brown.

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