Pizza Florentina

An eye-catching pizza with spinach and a whole egg.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell.

Pizza Florentina

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    basic pizza dough

    1/4 tsp freshly grated nutmeg
    1 1/3 cups store-bought tomato pizza or pasta sauce 6 oz (175 g) mozzarella, sliced
    8 oz (225 g) spinach, cooked, drained well, and chopped 4 small eggs
    1 tsp thyme leaves 4 tbsp grated Parmesan cheese


    Prep: 15 min Total: 45 min
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    • 1

      Preheat the oven to 400°F (200°C). Lightly oil 2 large baking sheets. Divide the dough into 4 equal portions. Roll each on a lightly floured work surface into an 8in (20cm) round. Arrange 2 rounds on each sheet. Spread each with ..." cup tomato sauce, leaving a 1in (2.5cm) border.

    • 2

      Top each pizza with spinach, then sprinkle with the thyme and nutmeg. Divide the mozzarella overtop. Crack an egg in the center of each, and sprinkle with the Parmesan.

    • 3

      Bake for 20-25 minutes, until the edges of the dough are crisp and golden brown.

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