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Bacon and egg florentine pizza
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Enhance bacon and egg pizzas with zesty Mexican sauce.
Ingredients:
  • 300g Short Cut Bacon
  • 280g pkt baby spinach leaves
  • 2 x 30cm pizza bases
  • 250ml jar Brand Mild Mexican Sauce
  • 500.00 ml coarsely grated mozzarella
  • 6 eggs
  • 250g cherry vine tomatoes
Instructions:
  • Preheat the oven to 240°C (220°C fan). Fry the bacon in a large pan over medium heat for 2 minutes per side until nice and crispy. Then, transfer to a plate lined with paper towel to absorb any excess grease.
  • Add a generous 200g portion of fresh spinach to the pan and sauté, flipping occasionally, for 2-3 minutes until it wilts beautifully. Take the pan off the heat.
  • - Set up 2 baking trays with pizza bases. - Spread sauce over the bases and sprinkle with cheese. - Arrange bacon and spinach on the pizzas. - Crack 1 egg into a cup, then place it on the pizza. Repeat for the remaining eggs. - Top the pizzas with cherry tomatoes. - Bake for 12-15 minutes until the eggs are cooked to your liking and the tomatoes soften.
  • Transfer the freshly baked pizza onto a pristine work surface. Proceed to cut it into slices or wedges, and serve alongside the leftover spinach.

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