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

Bucatini with eggs, pancetta and Pecorino RomanoBucatini alla Carbonara

This has to be one of my favourite recipes ever, especially with this shape of pasta. Bucatini is like a thick spaghetti with a hole in the middle that runs from one end to the other. This allows the sauce to really coat the pasta inside and out beautifully. If you are a fan of a simple spaghetti dish, I recommend you try this traditional Roman recipe. You can substitute the pancetta with streaky bacon...

4

Serves

8

Ingredients

Pork

Main Ingredient
View Recipe

Pappardelle Con PolpettePappardelle With Meatballs

This is a family favourite and a staple for the kids. True Italians never serve spaghetti with meatballs; it has to be fettuccine or pappardelle pasta to be authentic.

4

Serves

12

Ingredients

Beef

Main Ingredient
View Recipe

Coniglio alla cacciatoreRabbit in white wine, rosemary, olive and tomato sauce

Many people might be nervous about cooking rabbit, but actually, if you get your butcher to cut the meat into pieces, it’s just like handling any other meat. The flavour of rabbit does give you a fantastic alternative to the traditional meat options. Northern Italians are huge fans of rabbit and in the past would have used wild animals, but nowadays most rabbits eaten in Italy are farmed...

6

Serves

12

Ingredients

Rabbit

Main Ingredient
View Recipe

Ciambelline al limone e vino biancoLemon & White Wine Biscuits

A speciality of northern Italy, these delicious biscuits are often served as an Easter treat. I have tried them with red wine and they work well too. If you have any biscuits left over, store them in an airtight container – they will last up to a week. Serve with a dessert wine.

7

Ingredients

Lemon

Main Ingredient
View Recipe

Rotolini di Zucchine Ripieni di Ricotta, Noci e Peperoni GrigliatiCourgette Roll-Ups with Ricotta, Walnuts & Chargrilled Peppers

One of the great things about these little stuffed courgette rolls is that they don't require any cooking and can be prepared ahead. All that's needed is a bottle of chilled Italian wine, some warm, crusty bread on the side and good friends to share them with. You can use hazelnuts instead of walnuts if you prefer.

6

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe

Stufato Di ManzoBeef And Wild Mushroom Stew

I have to admit I love any kind of stew. They are so easy to put together and the slow cooking makes all the ingredients taste fantastic. This is a recipe you can prepare 24 hours ahead as it will only enhance the flavours. You can certainly use lamb if you prefer, and if you can't find diced pancetta, a good quality bacon will definitely do the job. I have tried this recipe with chicken or vegetable...

4

Serves

15

Ingredients

Beef

Main Ingredient
View Recipe