This easy Florentine Pizza recipe is going to divide us. But I’m prepared to make my case. Egg does have it’s place on pizza (as does pineapple before you Hawaiian haters come out haha!). Let me explain.
When you imagine egg on a pizza you don’t see it properly. You’re probably thinking it drys out or is under cooked. Oh no. It’s glorious. It’s like the childhood food of dippy eggs and the gloriousness (definitely a word!) of pizza combined. I hope I’m on my way to convincing you.
I made this for mine and Edith’s lunch last week as it combines two of her favourite foods and unfortunately she was having one of her fussy days so didn’t touch any of her lunch. I on the other hand really enjoyed it. I guess that’s an excuse for me to make it again so she can give it a try. It just works so well and I can’t urge you enough to give it a go. It would make a great “dinner party” meal, everyone can grab themselves a slice (or two) served with salad or couscous it would go down a treat. This pizza is quick and simple to make and the dough doesn’t need to be proved for hours so it’s great if you’re in a hurry too.
– Serves 4 –
For the base:
375g plain flour
1 tsp salt
1 tbsp caster sugar
7g dried active baking yeast
2 tablespoons of olive oil
225ml warm water.
2 tbsp pasatta
1 ball of mozarella, ripped into chunks
50g thinly sliced cheddar cheese
salt & pepper to season
Pre-heat the oven to 180ºC/Gas 4
In a large bowl combine the flour, salt, sugar and yeast. Mix in the oil and warm water.
And bring the mixture to form a dough.
Work the pizza dough onto a pizza tray and bake for 20 minutes.
When the base is cooked remove from the oven and spread over the pasatta.
Place the spinach, cheddar and mozzarella on top and place back in the oven for 7 minutes.
After 7 minutes crack the eggs on top and bake for a further 5 minutes or until the white has set.