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Pizza Florentina

Categories: Cooking with Kids, Pizzas, Quick to fix, Vegetarian
Type: Main Dishes

An eye-catching pizza with spinach and a whole egg

Prep Time: 15M, plus cooling

Cooking Time: 20M

Serves: makes 4 small pizzas


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

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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 1/3 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.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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