Pizza Fiorentina is sometimes referred to as a breakfast pizza due to the spinach and egg topping and we'd be happy to eat this at breakfast, lunch or dinner to be honest! If you're after a classic recipe, try our fail-safe margharita pizza now.
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Yields:
2 serving(s)
Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
Cal/Serv:
606
Ingredients
125g
strong white flour, plus extra to dust
1/2tsp.
fast action dried yeast
2Tbsp.
olive oil
1
onion, thinly sliced
75g
spinach leaves
2Tbsp.
tomato purée
1/2tsp.
dried oregano
125g
ball mozzarella, torn into small pieces
2
large eggs
Directions
Step 1
Put the flour, yeast and ¼tsp salt into a large bowl. Quickly mix in 75ml warm water and ½ tbsp of the olive oil to make a soft, but not sticky, dough (add more flour/water as necessary). Tip on to a work surface lightly dusted with flour and knead for 10min. Form into a ball, put back in the bowl and cover with clingfilm. Leave to rise for 15min.
Step 2
Preheat oven to 220°C (200°C fan oven) mark 7. Heat 1tbsp of the remaining oil in a large frying pan and gently cook the onion for 15min until very soft; add the spinach and cook for a further 2-3min until wilted. Set aside.
Step 3
In a small bowl, stir together the tomato purée, oregano, remaining ½tbsp oil and plenty of seasoning.
Step 4
Flour a large baking tray. Roll the dough on a lightly floured surface to make a rectangle roughly 20.5cm x 30.5cm. Transfer to the prepared baking tray and cook in the oven for 5min until the base is just beginning to dry out. Take out of oven and lower temperature to 180°C (160°C fan) mark 4.
Step 5
Spread the tomato mixture over the dough, leaving a 2cm border around the edge. Top with the mozzarella, followed by the onion mixture.
Step 6
Crack an egg on to each half; season. Return to the oven for 15-20min until pizza is golden and eggs are cooked. Serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
