Fiorentina pizza
Gino D'Acampo is back from his travels with a classic fiorentina pizza from the second episode of his new series Gino's Italian Escape. The simple and fresh recipe uses spinach and mozzarella and is finished off with an egg cracked in the centre.
Makes: 2 pizzasPrep time: 30 minutesCooking time: 16 minutes
Ingredients
For the dough5 tbsp extra virgin olive oil, plus extra for brushing200g strong white flour, plus extra for dusting7g fast acting yeastpinch of salt140ml warm waterFor the topping300g Frozen spinach, defrosted2 mozzarella balls, drained and cut into little cubes2 fresh eggs60g freshly grated parmesan cheese
Method1. Prepare 2 baking trays by pouring a tablespoon of oil on each and spreading it out with your fingers or a pastry brush. Brush the inside of a large bowl with 1 tablespoon of oil and set aside
To prepare the dough, place the flour, yeast and salt in a large clean bowl, make a well in the center and pour in the water plus 2 tablespoons of the oil. Mix with a wooden spoon to create a wet dough
Turn the dough onto a clean, well floured surface and work it woth your hands for about 5 minutes until smooth and elastic. Shape into a large ball and place in the oiled bowl. Brush the top of the dough with a little oil and cover with cling film. Leave to rest at room temperature for 20 minutes
Preheat the oven to 200oC/ gas mark 6
Squeeze the spinach for the topping between your hands to remove any excess water. Set aside
Turn the rested dough onto a well-floured surface and divide it in half. Roll each piece into a ball, then push outwards from the center to create 2 circles about 25cm in diameter. Place them on the oiled baking trays
Brush the top of each pizza base with 2 tablespoons of oil then scatter wit the mozzarella and spinach leaving an empty 5cm circle in the center. Bake in the middle of the oven for 8 minutes.
Remove the trays from the oven and crack an egg into the center of each pizza. Continue baking for a further 8 minutes, scattering the Parmesan over the top 2 minutes before the end of the cooking time
Serve hot and enjoy
Find out more about Gino's Italian Escape
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