Spinach Pizza (Florentine Pizza)

Spinach Pizza (Florentine Pizza) is one of the many varieties of this open pie found in Italy. The center of attraction for all pizza lovers is Naples, where the idea arose to cover a thin dough with tomato sauce and sprinkle with cheese. But other regions of Italy also boast equally delicious options. In Calabria, for example, the local spicy nduja sausage is put in pizza, in Puglia local olives and capers are certainly added, in Parma, of course, ham. And in Florence, locals once decided to supplement pizza with eggs. Why not, especially since this product is cheap and available to everyone! We suggest you check our recipe in practice and make sure that the Florentine version of pizza with spinach has a right to exist.

Ingredients

• spinach - 200 g
• champignons - 100 g
• vegetable oil - 2 tbsp. l.
• tomato sauce - 6 tbsp l.
• grated hard cheese - 80 g
• eggs - 4 pcs.
• salt, ground pepper - to taste
• drinking water - 80 ml
• dry yeast - 1 tsp
• flour - 160 g
• salt - on the tip of a knife
• olive oil - 1 tbsp l.

Directions

1. Prepare your pizza toppings. Sort the spinach and remove the coarse stems. Dip the leaves in boiling salted water for 2 minutes and drain in a colander. Douse with ice water several times.
2. Peel the mushrooms for the quiche filling and cut into slices. Heat the oil in a skillet and fry the mushrooms until browned. Remove from heat and let cool.
3. Heat the water to 35 ° C. Add dry yeast, stir and let sit for 15 minutes. Then sift the flour and salt on top and stir. Pour in olive oil and knead thoroughly. Cover with a towel and leave in a warm place for 1 hour.
4. Roll out the dough into a thin cake and place on a baking sheet lined with baking paper. Brush with tomato sauce and lay out the previously prepared spinach in an even layer.
5. Spread the champignons on top, salt and pepper. Sprinkle with 50 g of grated cheese. Heat the oven to 210 ° C. Bake the spinach pizza for 10 minutes.
6. Remove the spinach pizza from the oven. Use a pusher to make 4 indentations in the filling. Pour an egg into each, sprinkle with the remaining cheese and bake in the oven for another 8 minutes.