Pizza Florentine

Pizza Florentine

Pizza always taste better the next day especially this Pizza Florentine! I decided to make the dough and sauce from scratch since it tastes a lot better but frozen pizza dough and passatta sauce can be used as a quick alternative. This is usually a dish which I make on a Sunday evening and it always makes Monday lunches more enjoyable.

Ingredients

  • 175ml Tepid water
  • 1 tbsp honey
  • 1 packet of yeast
  • 1 tbsp Olive oil
  • 255g flour
  • 5 Tomatoes
  • 2 Garlic cloves, peeled and chopped
  • 2 tsp Oregano
  • 3 handfuls of Spinach
  • 50g Parmesan
  • 125g Mozzerella
  • 3 eggs
  • handful of black olives
  • 1 tbsp honey
  • 1 red onion, peeled and sliced
  • 1 tbsp red wine vinegar
  • 2 tbsp tomato puree

Preparation the night before

  1. First make the pizza dough.
  2. Whisk the yeast, water and honey in a jug and leave aside.
  3. After a few mins a froth will form on top of the mixture and then mix through the Olive oil.
  4. Sieve the flour into a mixing bowl and then pour in the yeast mixture.
  5. Mix well and turn onto a floured surface and knead for a few mins.
  6. Place the dough in a oiled bowl and cover for an hour.
  7. The dough after this period should have risen to twice its size.
  8. Knead again and set aside for 10 mins.
  9. Preheat oven to 220 degrees.
  10. Next make the tomato sauce.
  11. Fry the onions and garlic until soft.
  12. Grate the tomatoes into the onion mixture.
  13. Add the tomato puree, honey, vinegar and oregano.
  14. Boil for 15 mins until sauce thickens.
  15. Sieve the ingredients to obtain a smooth sauce.
  16. Season to taste.
  17. Simmer the sauce for a few mins until it thickens.
  18. Roll out the pizza dough to a flat base and transfer to a pizza tray.
  19. Spoon on the tomato sauce.
  20. Slice the mozzarella and place on top of the pizza with the spinach and olives.
  21. Cook in oven for 10 mins.
  22. Make 3 small indents in the pizza and place an egg in each indent.
  23. Grate Parmesan all over the pizza.
  24. Put back into oven for approx 10 mins until eggs are cooked.


I usually like this served with rocket and balsamic vinegar and olive oil dressing.

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