Mock Pizza with Spring Onions and Eggs

Mock Pizza with Spring Onions and Eggs (8437)

I don’t know whether I’m going to give Mr. Daniel Young a fit if/when he reads this! Let me start by apologizing profusely if I did, but this mock of a pizza is something I quickly whip up when I’m either in a hurry or when I have run errands all morning and just want to chill out when I return home. Better than grabbing some greasy concoction from anywhere I say. These days I admit I would make soup or the traditional Maltese minestra (a richer version of the Italian minestrone) which fills me up until dinner time, as long as I have made it beforehand. When I slack on the prep, or when only pizza will do – without the time it takes to make a decent dough, I make this or anything similar. Before I go on, as I very often do I have recently posted an updated version of my proper pizza recipe here, so give it a go if you have some time to spare today.

With regard to this assemblage, I won’t give you any specific quantities for the spices. The reason behind this is very simple: I totally winged it and used some leftover tomato sauce which I seasoned the day before for some pasta. Having said that I will include everything needed for you to use as a guide. You can leave out the egg if you must, and substitute it for anything you fancy. I used the following:

For the base:

  • one shop-bought seasoned flat bread

For the sauce:

  • around 3 tablespoons tomato passata
  • pinch dried chilli flakes
  • pinch of smoked paprika
  • small pinch of sugar
  • salt
  • pepper
  • dried oregano

For the toppings:

  • 1 spring onion, chopped
  • 1 egg, boiled for 6 minutes and chopped into quarters
  • Extra virgin olive oil

Preheat the oven to 200°C. (You don’t need to max it out here as the base is already cooked through.) Lay the base on a tray lined with parchment paper, and spread the tomato sauce as evenly as you like.

Heat the base for a few minutes or according to the packet instructions. Plate it up and top the pizza with the chopped spring onions and egg, and pour over a dash or two of extra virgin olive oil. You can add some more oregano and pepper just before eating.



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