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Florentine Tortilla Pizza

Florentine Tortilla Pizza

Brought to you by: OcadoLife
    2 serving

Prep time:

Cook time:

Serves: 2

A lighter spin on a classic pizza, this Florentine Tortilla Pizza from recipe developer Kat Mead features a veg-loaded tortilla base, topped with a perfectly cooked egg. For the tastiest, golden mushrooms, avoid stirring them too much in the pan. Ready in under 30 minutes and with two portions of veg per serving, it’s an ideal midweek meal.
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  • 2 tsp olive oil
  • 10g unsalted butter
  • 250g chestnut mushrooms, sliced
  • 5 sprigs of thyme, leaves picked
  • 1 clove garlic, finely grated
  • 240g baby spinach
  • 2 large tortillas
  • 3 tbsp tomato passata
  • 2 Ocado Own Range Organic Free Range Eggs
  • ½ tsp chilli flakes (optional)


Step 1

Preheat the oven to 230°C/210°C fan/gas 8. Heat 1tsp of the oil with the butter in a large frying pan over a high heat. Add the mushrooms and thyme and cook for 5 mins, stirring very occasionally, until golden. Set aside in a bowl.

Step 2

Add the remaining oil to the pan along with the garlic and cook for 30 secs. Add the spinach and cook over a high heat for 1-2 mins, tossing until wilted.

Step 3

Place the tortillas on 2 large baking trays. Put half the passata on each; top with the mushrooms and spinach. Create a well in the middle of each; this will hold the egg, so make it deep enough to keep the white from escaping. Dot the mozzarella around the well and put in the oven for 5 mins.

Step 4

Remove from the oven and crack an egg into each well. Season with black pepper and sprinkle with chilli flakes, if using. Return to the oven for 4 mins, or until the cheese is bubbling and the egg is set.

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