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Eggs Florentine pizza combines garlicky spinach, mozzarella and a just-set egg for a satisfying brunch or quick dinner.
Ingredients
- 1 ball pizza dough (about 250 g)
- 150 g baby spinach
- 1 small garlic clove, sliced
- 1 teaspoon olive oil
- 120 g mozzarella, grated
- 2 tablespoons ricotta
- 1 large egg
- 6 cherry tomatoes, halved
- Salt, pepper and chilli flakes
Method
- Wilt the spinach with olive oil and garlic in a wide pan. Cool, squeeze dry and chop roughly.
- Preheat a stone or heavy tray at the oven’s highest setting for 35 minutes.
- Stretch the dough to 30 cm. Add mozzarella, small dots of ricotta, spinach and tomatoes, leaving a shallow space in the centre.
- Slide the pizza into the oven and bake for five minutes. Crack the egg into the centre and continue baking until the white is set and the yolk remains soft.
- Season with black pepper, salt and chilli flakes before serving.
Pizza 0 tip: Adding the egg partway through gives the crust a head start and prevents an overcooked yolk.
Make it your own
Add crisp pancetta or smoked salmon after baking, or finish with lemon zest for a vegetarian version.