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ITAL PIZZA WITH SPINACH, ONION, EGG & PARMESAN SALAD

A delicious, fresh, summer salad to enjoy whilst in the sun or in the water!

ITAL PIZZA WITH SPINACH, ONION, EGG & PARMESAN SALAD

A delicious, fresh, summer salad to enjoy whilst in the sun or in the water!

ITAL PIZZA WITH SPINACH, ONION, EGG & PARMESAN SALAD

A delicious, fresh, summer salad to enjoy whilst in the sun or in the water!

How many people does it serve?

This should be an easy question to answer, but in South Africa, it’s complicated, due to our colourful multi-cultural rainbow nation.

  1. In an Anglo Saxon household, each pizza/meal should feed between 4 to 6 guests.
  2. In a Mediterranean, Ethnic or African home it could feed as little as 1 to 3 people for a single meal as food needs to be experienced in large quantities.
  3. If you’re of Scandinavian extraction, each meal could last you a month!

Then we need to look at your emotional state, as that is a determining factor when dealing with quantities.

  1. Have you had a terrible day with your boss?
  2. Did you fight with your spouse?
  3. Are your kids driving you insane?
  4. Is your wi-fi slower than the Groot Trek?
  5. Is the lockdown getting to you?
  6. Did that hot guy from the gym eventually whatsapp you?
  7. How are you doing with those skinny jeans?
  8. Is your mother-in law doing what mother-in laws do?
  9. What season of Game of Thrones are you watching?

All these contributing factors could influence the amount you will choose to eat; Ranging from “just a slice/bite” to “call in the kitchen Calvary we’re going down babies”!

How many people does it serve?

This should be an easy question to answer, but in South Africa, it’s complicated, due to our colourful multi-cultural rainbow nation.

  1. In an Anglo Saxon household, each pizza/meal should feed between 4 to 6 guests.
  2. In a Mediterranean, Ethnic or African home it could feed as little as 1 to 3 people for a single meal as food needs to be experienced in large quantities.
  3. If you’re of Scandinavian extraction, each meal could last you a month!

Then we need to look at your emotional state, as that is a determining factor when dealing with quantities.

  1. Have you had a terrible day with your boss?
  2. Did you fight with your spouse?
  3. Are your kids driving you insane?
  4. Is your wi-fi slower than the Groot Trek?
  5. Is the lockdown getting to you?
  6. Did that hot guy from the gym eventually whatsapp you?
  7. How are you doing with those skinny jeans?
  8. Is your mother-in law doing what mother-in laws do?
  9. What season of Game of Thrones are you watching?

All these contributing factors could influence the amount you will choose to eat; Ranging from “just a slice/bite” to “call in the kitchen Calvary we’re going down babies”!

FOR THIS QUICK RECIPE YOU WILL NEED

SHOPPING LIST

FOR THE VINAIGRETTE

  • Olive oil
  • White wine vinegar
  • Dried oregano
  • Dried basil
  • Garlic clove
  • Salt
  • Black pepper

FOR THE SALAD

  • 250G x baby spinach
  • 100g x baby greens
  • Red onion
  • 4 Eggs
  • Parmesan shavings

QUANTITIES OF INGREDIENTS

FOR THE VINAIGRETTE

  • 2/3 cup olive oil
  • ¼ cup white wine vinegar
  • 2 x Tbsp water
  • 1  x tsp dried oregano
  • 1 x tsp dried basil
  • 1 x large garlic clove
  • Tip of a tsp of salt
  • Tip of tsp black pepper

FOR THE SALAD

  • 250G x baby spinach
  • 100g x baby greens
  • ½ x red onion thinly cut
  • 4 x boiled eggs each cut into quarters
  • 5-6 parmesan shavings

METHOD

  1. You will need something that you can pour from, a bowl or a measuring cup.
  2. Add 2/3 cup olive oil
  3. Add ¼ cup white wine vinegar
  4. Add 2 x Tbsp water
  5. Add 1 x tsp oregano
  6. Add 1 x dried basil
  7. Add 1 large garlic clove minced
  8. Finally, add tip of tsp of salt and tip of tsp pepper. Mix well.

And that’s it! As easy as that. If you have any vinaigrette left or you make extra you can store it in a bottle in the fridge for a week.

Now let’s make the salad.

  1. In a salad bowl or platter add your baby spinach as well as your baby greens. We also used a sprinkle of micro-herbs.
  2. Now add the red onion to the salad.
  3. In a saucepan, boil four eggs. Time to your preference. Once boiled allow to cool and peel. Cut into quarters. Arrange evenly on top of the greens.
  4. And lastly, the parmesan cheese. If you don’t have parmesan you can use any hard cheese. Using a potato peeler shave away to your delight. There’s no such thing as too much cheese on a salad. 
  5. And don’t forget the pizzas! Pop in a preheated oven at 200ºC for 10 – 12 mins.
  6. And 10-12 mins later take those pizzas out and dress the salad.

There you go! Summer, water and sun with a delicious combo of fresh salad and crispy pizza. The Italpizza way!

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