Mini Spinach and Cheese Pizzas

Ingredients

Serves 1

• 60g ricotta
• 60g quark
• 60g frozen spinach, defrosted and chopped
• Salt and pepper
• 2 mini corn tortillas
• 40g tomato puree
• 2 medium eggs
• 10g parmesan or hard cheese, grated

Method

Preheat the grill to a medium heat. Mix the ricotta, quark and spinach together and season with a little salt and pepper. (You can use the same amount of yoghurt or fat-free quark here.)

Spread the mini tortillas with the tomato purée and place on a lined baking tray. Divide the ricotta mixture between them and use a spoon to make a well in the middle. Carefully crack an egg into the well and sprinkle over the parmesan.

Place the baking tray under the grill, not too close to the top, and cook for 3-5 minutes until the egg is just set or until cooked to your liking. Remove from the grill, slide onto a plate and serve.

Keep an eye on the pizzas as they cook under the grill; if the tortillas are browning too quickly, move the tray down.

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