Pizza Fiorentina
Pizza with Mozzarella, Spinach, Egg & Parmesan

About This Recipe

Are you looking for a delicious recipe with a difference? If you are, you’ve found it! Here’s my pizza with mozzarella, spinach, egg & parmesan for you to enjoy.

The Fiorentina is a firm favourite in the D’Acampo house, and always creates arguments over who gets the last piece. (My eldest son Luciano normally wins.) It’s the healthiest pizza you can find, and this true classic from Florence is a great way of getting the whole family eating their greens.

TwitterFacebook

9

Ingredients

Pizza Recipes, Meat-Free Recipes

Type

Ingredients

Pizza Base

  • 5 tablespoons extra virgin olive oil, plus extra for brushing
  • 200g strong white flour, plus extra for dusting
  • 7g fast-action dried yeast
  • pinch of salt
  • 140ml warm water

Pizza Topping

  • 300g frozen spinach, defrosted
  • 2 mozzarella balls, drained and cut into small cubes
  • 2 really fresh eggs
  • 60g freshly-grated Parmesan cheese

Weight Converter

Found in This Book

Feast your eyes on the finest pizza with mozzarella, spinach, egg & parmesan! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Prepare 2 baking trays by pouring a tablespoon of oil on each and spreading it out with your fingers or a pastry brush. Brush the inside of a large bowl with 1 tablespoon of oil and set aside.

To prepare the dough, place the flour, yeast and salt in a large clean bowl, make a well in the centre and pour in the water plus 2 tablespoons of the oil. Mix with a wooden spoon to create a wet dough.

Turn the dough onto a clean, well-floured surface and work it with your hands for about 5 minutes until smooth and elastic. Shape into a large ball and place in the oiled bowl. Brush the top of the dough with a little oil and cover with cling film. Leave to rest at room temperature for 20 minutes.

Preheat the oven to 200ºC/gas mark 6.

Squeeze the spinach for the topping between your hands to remove any excess water. Set aside.

Turn the rested dough onto a well-floured surface and divide it in half. Roll each piece into a ball, then push outwards from the centre to create 2 circles about 25cm in diameter. Place them on the oiled baking trays.

Brush the top of each pizza base with 2 tablespoons of oil, then scatter with the mozzarella and spinach, leaving an empty 5cm circle in the centre.

Bake in the middle of the oven for 8 minutes.

Remove the trays from the oven and crack an egg into the centre of each pizza. Continue baking for a further 8 minutes, scattering the Parmesan over the top 2 minutes before the end of the cooking time.

Serve and enjoy hot.

Once you’re done, simply sit back and enjoy your pizza with mozzarella, spinach, egg & parmesan and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Pizza Tray with Anchovies, Courgettes, Garlic & Chilli

View Recipe

Next Recipe

Hearty Bean Stew with Pasta

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Tranci di pesce spada con patate saltate e gremolataSwordfish Steaks & Sautéed Potatoes with Gremolata

I cooked this dish overlooking the beach at Pescoluse, on the Puglian coast. It’s known as the Maldives of Salento and is a hidden paradise. I used swordfish, but tuna would work well too. Gremolata is a dressing of raw chopped garlic, parsley and lemon zest. It is usually sprinkled over meats, such as osso bucco or carpaccio, but it also makes a great garnish for grilled fish. Always make sure you...

4

Serves

11

Ingredients

Seafood

Main Ingredient
View Recipe

Stufato di agnello alla pugliesePuglian Lamb Stew

You’d have probably expected me to cook a seafood dish when visiting the picturesque cove of Polignano a Mare, in Puglia. However, despite facing the sea, the absence of safe moorings for boats has prevented the development of a fishing tradition in the town, so it relies on agriculture. The area is famous for its wonderful fresh vegetables – especially salad, olives and potatoes – so I decided...

4

Serves

15

Ingredients

Lamb

Main Ingredient
View Recipe

BrodettoPrawn & Monkfish Soup

Once considered poor man’s food, Italian fish soup can now be found in the best restaurants along the Adriatic coast. From Trieste to Puglia you’ll find the so-called brodetti (broths), although they vary from region to region. We had countless bowlfuls on our coastal journey; each was unique and all were delicious. Here I’ve used prawns and monkfish, but any white fish would work just as well....

4

Serves

14

Ingredients

Seafood

Main Ingredient
View Recipe

Dolce di panettone e miele con frutta grigliata e ricottaPanettone & Honey Pudding with Chargrilled Fruits & Ricotta

This is my Italian version of bread and butter pudding, served with char-grilled fruits and sweetened ricotta cheese. In Italy the ricotta is very creamy and rich, and I just added honey to sweeten it, but in Britain you might like to add a few drops of vanilla extract to give depth of flavour.

6

Serves

16

Ingredients

Fruit

Main Ingredient
View Recipe

Paccheri ai quattro formaggiPaccheri with Four Cheeses

Originating from Campania and Calabria, paccheri is a popular pasta shape in the region of Marche. When filming there I made this dish using a selection of delicious cheeses. This is a tasty and filling meal that’s really easy to make – it’s my version of a posh macaroni cheese! If you can’t find paccheri you can use large rigatoni for this recipe. If scamorza is unavailable, use a mixture...

4

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe

Linguine al granchio e proseccoCrab & Prosecco Linguine

Venice’s Rialto Fish Market is a vibrant, bustling place full of amazing fresh produce. I loved the atmosphere – all the locals out shopping and the fishmongers loudly calling out their catch of the day. These guys start work so early that they can often be seen enjoying their lunch with a glass of prosecco by 9am! So you can see where I found the inspiration for this recipe. Fresh crab is paired...

4

Serves

11

Ingredients

Crab

Main Ingredient
View Recipe