20-Minute Fiorentina Pizzas

• spinach↗250 g
• large East-Mediterranean flatbreads↗2

  (if flatbreads not found, use ready pizza bases — torte are too thin for this topping and …)

• pinch of nutmeg↗
• eggs↗2
• Gruyère↗50 g

  grated

• pieces of prosciutto↗4

  torn

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C for convection) or a gas stove to 6. Place the spinach in a colander, pour boiling water over it and let it sit for 1–2 minutes to soften the leaves. Allow the spinach to cool slightly, then thoroughly squeeze out excess moisture.

2. 2

   Arrange the flatbreads on a baking tray. Evenly distribute the spinach on each flatbread, leaving a free space in the center. Season the leaves with a pinch of nutmeg and a pinch of salt. In the center of each flatbread crack one egg, sprinkle with grated Gruyère and a pinch of ground black pepper.

3. 3

   Bake for 10 minutes until the whites set but the yolk remains soft. Just before serving, tear the prosciutto into pieces and scatter it over the finished pizzas.