By Lily Simpson
This is my take on a Florentine pizza. The bright green topping is made from spinach and butter beans, with a baked egg to finish.
Prep time: 10 minutes, plus 2 hours chilling time | Cooking time: 10 to 15 minutes
- A handful of caraway seeds
- 250g chickpea flour
- 125–175ml cold water
- 400g jarred butter beans, drained and rinsed
- 1 tbsp rapeseed oil, plus extra for frying
- 200g spinach
- 4 eggs
- Toasted pumpkin seeds to sprinkle
- Flaked sea salt and cracked black pepper
- Toast the caraway seeds in a small dry frying pan until fragrant. Tip into a bowl and add the flour and a pinch each of salt and pepper. Gradually mix in enough water to create a thick batter. Chill for two hours.
- Preheat the oven to 200C/180C Fan/Gas 6.
- To make the spinach mixture, place the butter beans, oil and a pinch each of salt and pepper in a food processor and blitz until smooth. Add the spinach and blitz again. Set aside.
- Heat a little oil in a 20cm frying pan. Spoon in about a quarter of the batter, spreading it out with the back of the spoon to create a large pancake. Once golden on the base, flip over and cook the other side.
- As the flatbreads are cooked, transfer them to a baking tray.
- When all the flatbreads are on the tray, smear the spinach mixture over them. Crack an egg on top of each.
- Bake for two to three minutes until the eggs are cooked. Season with salt and pepper.
- Sprinkle with pumpkin seeds and serve.
Recipe from Detox Kitchen Vegetables by Lily Simpson (Bloomsbury, £26)