Florentina

Florentina

Florentina

If you are serving this pizza to egg lovers then you may want to add extra eggs and position them so that when cut into pieces each person gets a yolk. Just be careful, when you are cracking them on to the base, that they don’t ooze everywhere!

Ingredients

  • 1 x 30-cm 112-in) Crispy pizza base
  • 125gm (4fl oz) Quick classic tomato sauce
  • 1 clove garlic, thinly sliced
  • 180g (6oz) baby spinach leaves, blanched and well drained
  • 100g (31/2oz) mozzarella, sliced
  • Grated fresh nutmeg
  • 20g (1oz) finely grated Parmesan cheese
  • 1 spring onion, finely sliced
  • 2 eggs
  • Extra virgin olive oil
  • Freshly ground black pepper

Directions

  1. Preheat the oven to 220°C/425°F/Gas mark 7. Prepare the pizza base so it is ready to be topped.
  2. Evenly spread the tomato sauce over the base leaving a 1-2-cm (1/2-3/4-in1 border uncovered around the edge. Scatter the garlic, spinach and mozzarella over the sauce. Finely grate a little nutmeg all over the pizza and sprinkle on the Parmesan and spring onion.
  3. Cook in the middle of the preheated oven for 6 minutes then open the oven, pull out the rack and quickly crack the eggs on to the centre of the pizza. Return to the oven and cook for a further 4-6 minutes or until crispy and golden.
  4. Once cooked, drizzle with oil and a grind of black pepper then serve immediately.

[Total: 0    Average: 0/5]

Leave a Comment

Your email address will not be published. Required fields are marked *

*