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How to Make an Eggs Florentine Pizza

How to Make an Eggs Florentine Pizza

Florentine pizza is an Italian classic, packed with the powerful flavours of spinach, tomato, cheese and egg. The thing that gives this pizza its name is the cooked egg in the middle – similar to the popular breakfast dish ‘Eggs Florentine’. However, this tasty breakfast pizza can be enjoyed at any time of the day. Swap the parmesan for a vegetarian alternative to make it suitable for veggies!

Serves:

  • 4 - 8

Dough (optional):

  • 20 minutes + 1 hour to prove

Prep Time:

  • 20 minutes

Cook Time:

  • 30 minutes

Ingredients for 2 Medium Pizzas:

  • Pre-Bought Pizza Bases, Dough Mix, or 1/3 of our Pizza Dough Recipe
  • 2 Crushed Cloves of Garlic
  • Fresh Bunch of Oregano (chopped) or 1 tsp of Dried Oregano
  • 80g of Baby Spinach
  • 50g of Parmesan Cheese or Vegetarian Alternative
  • 4 Tomatoes
  • Sliced Mushrooms
  • 4 Large Eggs
  • 125g Ball of Mozzarella

Equipment:

Baking

METHOD: Sizzlin’ Cracked Egg ‘Florentine’ Pizza

  1. Preheat your oven to 220°C (200°C fan or gas mark 7) and prepare your tomato pizza base. Score a cross into the skin of each tomato and put them into a bowl. Pour over just-boiled water and leave for about 2 to 3 minutes, before carefully draining the water and peeling off the tomato skins.
  2. Roughly grate the tomatoes into a mixing bowl and stir in the crushed garlic and oregano.
  3. Grab a colander and the spinach into it. Over a sink, pour boiling water over the spinach, ensuring that it’s fully immersed. Leave to cool before squeezing out any excess liquid.
  4. Prepare a basic pizza dough mix from a packet, remove pre-bought pizza bases from their packaging, or follow our Pizza Dough recipe to make your bases. Divide the dough into 4 rough pieces (for 4 pizzas) and shape them into balls. Roll out your bases to about 25cm in diameter.
  5. Spread the tomato paste that you made earlier over your pizza bases, season, and then divide your cooked spinach between the pizzas. Top with sliced mushrooms, torn mozzarella, and parmesan cheese (or a vegetarian version).
  6. Slide the pizzas into the oven, directly onto the oven shelf, and bake two at a time for 5 minutes. Check on your pizzas, carefully pushing the toppings away from the centre to make a gap, and then crack an egg into each one. Continue to cook your pizzas for a further 6 to 7 minutes, or even longer if you prefer a well-cooked yolk.
How To