Florentine pizza
8 servings
60 minutes
Florentine pizza is a vibrant expression of Tuscan cuisine, where the freshness of ingredients combines with delicate textures. Its roots trace back to the culinary traditions of Florence, where simplicity and quality are valued. The base consists of airy dough with a honey hue, while spinach sauce gives the pizza a rich green flavor. Enhanced with crispy asparagus, sweet corn, and creamy ricotta, this recipe becomes a harmonious ensemble of sweet-creamy and fresh notes. The climax of the dish is the eggs with runny yolks that add richness and tenderness to it. Topped with parmesan, this masterpiece is perfect for a cozy lunch or festive dinner, blending Italian culinary traditions with modern flavor interpretations.
1
Chop the spinach in a blender with arugula and 0.5 cups of oil until pureed. Then season with salt and pepper and set aside.
- Spinach: 70 g
- Rocket (arugula): 70 g
- Olive oil: 0.8 glass
2
For the test, mix honey in 1/4 cup of water, add yeast, and let it sit for 10 minutes until frothy. Combine flour, 3/4 cup of honey, and yeast, and mix everything with a mixer.
- Honey: 1 tablespoon
- Dry yeast: 1 tablespoon
- Wheat flour: 3 glasss
3
Grease a bowl with oil, place the dough in it, and keep it warm for an hour. The dough should double in size. Take out the dough, knead it, and put it back for 45 minutes. Cut the dough into 4 pieces, roll each into a ball, cover with plastic wrap, and leave for 10 minutes.
- Olive oil: 0.8 glass
4
Preheat the oven to 260 degrees. Sprinkle the baking sheet with flour. Roll out the dough and place it on the baking sheet.
5
Spread a paste of greens, asparagus, corn, peas, and ricotta on the flatbread. Bake for 12 minutes.
- Spinach: 70 g
- Rocket (arugula): 70 g
- Fresh asparagus: 250 g
- Canned sweetcorn: 200 g
- Green peas: 150 g
- Ricotta cheese: 100 g
6
Fry the eggs so the yolk remains runny and place two eggs on the finished pizza. Sprinkle with parmesan.
- Chicken egg: 8 pieces
- Grated Parmesan cheese: 50 g
