Florentine Pizza
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Serves  6  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
422
Fat
16.4g
Saturated Fat
4g
Carbs
54.5g
Sugars
3.8g
Protein
15.5g
Fibre
5g
Sodium
0.97g
Ingredients
2 tbsp olive oil, plus extra for drizzling
2 garlic cloves, sliced
1 x 400g tin chopped tomatoes
400 g frozen spinach, defrosted
100 g pitted black olives, sliced
100 g pepperoni
200 g roasted red peppers, sliced
2 eggs
0 small handful of fresh basil or rocket leaves
Juice of ½ a lemon
350 g strong white flour
1 tsp salt
7 g sachet fast-action dried yeast
275 ml lukewarm water
1 tbsp semolina
Method
  1. To make the base, combine the flour, salt and yeast in an electric mixer with a dough hook. Slowly pour in the water with teh mixer on low until a stick dough forms. Turn the mixer on high for 5-6 minutes until an indent pushed into the dough pops back quickly.
  2. Turn the dough into an oiled bowl and leave in a warm space to prove until it has doubled in size.
  3. Heat the oil in a frying pan and cook the garlic for 30 seconds. Add the tomatoes, bring to a simmer and cook for five minutes. 
  4. Heat oven to 220˚C/200˚C fan/gas mark 7. Knead the dough for a few minutes, then halve and roll each half into a thin circle. Lay each base on a baking sheet dusted with the semolina.
  5. Divide the tomato sauce between the pizzas, spreading almost to the edge. Arrange the spinach, olives, pepperoni and peppers across the top. Cook for five minutes, then crack an egg onto each pizza. Cook for 10 more minutes. Drizzle the rocket with a bit of oil and the lemon juice and scatter over the pizza before serving.