Whilst this may resemble a pizza, it actually has a puff pastry base.  A Florentine style recipe contains spinach.  I have added cheese and eggs here.  I would usually put mozzarella but improvised with feta cheese and it was equally as delicious.  This makes a perfect Sunday brunch served with a Bellini.

Serves 1 – 2 if sharing

20cm x 20cm puff pastry rolled out to form a circular shape

4 tbsp passata 

Dried Oregano

Half a mozzarella ball torn into chunks or feta cheese crumbled 

Spinach leaves

1 egg or more 


  1. Preheat the oven 170C and line a baking tray with greaseproof paper.
  2. Cut out the circular shape from the puff pastry. You can use a dinner plate as a template or cake tin base. Place on the baking tray.
  3. Lightly score a 1cm border around the edge with a knife and using a fork, prick the inner circle a few times. This is to prevent it rising.
  4. Spread the passata onto the pastry staying away from the border. Season with salt and pepper and a pinch of dried oregano.
  5. Add the mozzarella or cheese of choice and spinach leaves.
  6. Bake in the oven for 10 mins.
  7. Remove and add your eggs.
  8. Return to the oven for further 10 mins until the egg white is cooked and the yolk is still runny. Season to taste.