Respectful eggs pizza florentine

Pizza Florentine

Legend has it this gloriously gooey pizza was made in Italy as a breakfast dish, but we’re happy to snaffle it up any time of day. Our eco eggs are the star of this homemade pizza, sat proud and plump in the middle like a ready-made dipping sauce!

Preparation time

1 hour, plus proving time

Serves

Makes 4 pizzas

Ingredients

• 500g strong bread flour, plus extra for dusting
• ½ teaspoon fine sea salt
• 7g sachet of dried yeast
• 1 teaspoon caster sugar
• 2 tablespoons olive oil, plus extra for greasing
• 250g mascarpone
• 50g Parmesan, finely grated
• 1 lemon, zest and juice
• 1 garlic clove, finely grated
• A knob of unsalted butter
• 250g baby spinach, washed
• 1 whole nutmeg, finely grated
• 4 Respectful eggs
• ½ teaspoon dried chilli flakes
• 4 sprigs of fresh basil, leaves picked

Method

Whisk the flour and salt together to combine in a large mixing bowl.

Whisk together 325ml lukewarm water, yeast, caster sugar and oil in a large jug and leave to one side for a couple of mins.

Gradually pour the yeast mixture into the flour, using a fork to bring together. Mix until all the liquid is incorporated and then use your hands to form a dough.

Lightly dust a work surface with flour and tip the dough out. Knead for around 10 mins until smooth and springy. Place the dough in a large, oiled bowl, cover with a clean tea towel, and leave to rise for 1 hour or until doubled in size.

Knock the dough back, knead for a couple of mins and divide into 4 balls on a lightly floured work surface. Place on an oiled baking tray and cover with the tea towel. Leave to rise for 30 mins.

Meanwhile heat the oven to 240°C/220°C (fan). Place two large baking trays in the oven to heat up.

Mix the mascarpone, Parmesan, lemon zest, juice and garlic in a bowl and beat until smooth.

Melt the butter in a saucepan over a medium heat and wilt the spinach. Season and finely grate in enough nutmeg to taste. When cool enough to handle, squeeze out any excess water.

Stretch and roll out each ball of dough on a lightly floured work surface into a rough circle (½cm thick).

Transfer two of the pizza bases onto each of the preheated trays. Spread a quarter of the mascarpone mix onto each. Arrange some spinach on top, leaving some space in the middle of each. Put in the oven and bake for 4 mins then remove from the oven and crack an egg into the middle of the pizza. Put back in the oven for 6 mins, until golden and the egg is set perfectly with a runny yolk. Finish with a sprinkle of dried chilli and basil leaves. Repeat with the remaining two pizza bases.


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