Egg, spinach and pecorino pizza from Plenty (page 156) by Yotam Ottolenghi

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Notes about this recipe

  • sosayi on June 23, 2018

    Great flavors, I agree with twoyolks! The za'atar and sumac with the pecorino made for a super-flavorful topping. And the spinach was a delight. I used a different crust (Lahey's no-knead overnight dough), but used Ottolenghi's toppings and it was perfect. 1/2 lb of spinach ended up being perfect to top one of his pies, and I cut the other ingredients in the same proportions. Timing-wise, I wouldn't add the egg immediately next time... I'd wait a minute or two as it was a tad overcooked. We'd make this again no question.

  • twoyolks on June 08, 2016

    This was really quite good. The flavors all worked very well together. It's not quite a pizza and not quite a flatbread. It's doughier than most pizza and was closer to a focaccia in texture.

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