Florentine pizza

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• hellsk

  30 April 2008

  hellsk rated and commented on this recipe

  

  A fiorentina is my favourite pizza so I do make it quite a lot. My version of it tends to omit the mushrooms and add chopped black olives. I also tend to wilt the spinach in some garlic butter before adding to the pizza which gives a great flavour and I find mozzarella cheese works best. And if you really want to make you life simple, buy a good quality margherita pizza and then just add the rest of the toppings - perfect for a quick week night supper.

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• annemiek

  19 June 2008

  annemiek rated and commented on this recipe

  

  I think this pizza is gorgeous. My whole family loves it. I don't use mushrooms however and always make my own pizza base and (simple) tomato sauce from scratch. I replace the parmesan with dutch hard cheese since I really don't like the taste om parmesan.

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• Reni

  15 November 2008

  Reni rated and commented on this recipe

  

  I always order this at Pizza Express - this version was great too.

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Ingredients

• 30cm/12in bought pizza base
• 6 rounded tbsp tomato sauce from a jar (we used Loyd Grossman's Tomato and Chilli)
• 175g washed spinach leaves
• about a third or a 290g jar of antipasti mushrooms
• 50g parmesan , finely grated
• 4 medium eggs (large may overflow)

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 mins

Vegetarian

Ingredients

• 30cm/12in bought pizza base
• 6 rounded tbsp tomato sauce from a jar (we used Loyd Grossman's Tomato and Chilli)
• 175g washed spinach leaves
• about a third or a 290g jar of antipasti mushrooms
• 50g parmesan , finely grated
• 4 medium eggs (large may overflow)

265 kcalories, protein 15g, carbohydrate 22g, fat 13 g, saturated fat 5g, fibre 2g, salt 1.62 g

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