Eggs Florentine pizza

Prep: 20 mins Cook: 30 mins plus proving

Easy

Makes 4
Follow our easy recipe to make your own pizza dough, top with spinach and mozzarella and finish with an egg cracked in the centre

Nutrition and extra info

  • Vegetarian

Nutrition: per pizza

  • kcal728
  • fat22g
  • saturates10g
  • carbs94g
  • sugars6g
  • fibre5g
  • protein35g
  • salt2.1g
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Ingredients

    For the base

    • 125ml milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 1 tsp golden caster sugar
    • 2 tsp dried yeast
    • 500g ‘00’ pasta flour or bread flour, plus extra for dusting
    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    For the topping

    • 4 tomatoes
    • 2 garlic cloves, crushed
    • small bunch oregano, chopped (or 1 tsp dried oregano)
      Oregano

      Oregano

      or-ee-gar-no

      Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

    • 80g bag baby spinach
    • 50g Parmesan (or Vegetarian alternative), grated
      Parmesan

      Parmesan

      parm-ee-zan

      Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

    • 125g ball mozzarella, torn into pieces
    • 4 large eggs
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    Method

    1. Pour 150ml boiling water into a jug with the milk and sugar. Sprinkle in the yeast and leave to stand for 10 mins or until frothy.

    2. In a large bowl, stir together the flour and 1 tsp salt, then make a well in the centre. Pour in the olive oil, followed by the yeast mixture. Stir well, then knead together in the bowl to form a soft dough.

    3. Transfer to a floured surface and knead for 10 mins. Put the dough in a bowl, cover with cling film and leave in a warm place for 1 hr.

    4. Peel the tomatoes by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. Coarsely grate the tomatoes, then stir in the garlic and oregano. Blanch the spinach by drenching it in boiling water in a colander over the sink. Leave the spinach until it’s cool enough to handle, then squeeze out any excess moisture.

    5. Heat oven to 220C/200C fan/gas 7. Divide your dough into 4 and shape each piece into a ball. Roll the bases out flat to about 25cm diameter and dimple the surfaces with your fingers. Spread each one with the tomato paste, season, then divide the cooked spinach between the 4 pizzas. Top with grated Parmesan and torn mozzarella.

    6. Slide the pizzas directly onto hot oven shelves or baking sheets. Bake 2 at a time for 5 mins, then nudge the toppings away from the centre slightly to create a gap in which to crack the eggs. Return the pizzas to the oven to finish cooking – they should take another 6-7 mins, depending on how you like your yolk.

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    Comments (1)

    Minoo's picture

    This is a nice pizza recipe and although making the dough from scratch obviously takes a bit longer it probably costs less than buying a base and it definitely feels satisfying to know you're eating a pizza you made from scratch!

    A cooking tip: I cooked my first batch on baking sheets that had warmed in the hot oven and followed the cooking times specified but found the pizza dough was pretty raw in the middle. For the second batch I followed the same method but cooked it for 10 minutes before adding the egg. This ensured the pizza was well cooked and it also didn't burn.

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