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Pizza Florentine

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© 2011 Helana Brigman
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When living in France, my friend Lauren had the strangest pizza with some of her friends–a hearty pizza pie with an egg cracked in the middle. She said the egg was cooked, but just enough so that you could pierce the yolk and spread it over the pizza so that enough flavor got onto every slice.Folks, I would like to introduce you to my new friend Pizza Florentine:

Legend has it that Pizza Florentine was invented as a breakfast pizza in Italy, but is often eaten today as an unadorned single-course meal.

However you eat it–for breakfast, lunch, or dinner–the pizza combines some of my personal favorite earthy Italian spices with warm, gooey, melted cheese, rich red tomato sauce, and a hearty crust.  It’s no wonder an egg goes so well with these other flavors! It’s breakfast AND pizza.

Pizza Florentine

This recipe is my own adaptation of a Florence classic: spinach & cheese pizza w/eggs to garnish.

Ingredients:

* 1 serving pizza dough

* 1-2 cups red sauce, to taste

* 1 cup mozzarella cheese, cubed

* salt & pepper, to taste

* Italian herbs, to taste (I suggest thyme, rosemary, and parsley)

* 2 cups spinach

* 4 eggs

1.) Preheat oven to 375F.  On a clean, well-floured surface, roll out pre-made pizza dough into a circular round.  Transfer to a pizza stone that has been sprinkled with corn meal.

2.) Drizzle 1-2 tablespoons olive oil on dough and brush to coat.  Using a fork, evenly pierce the dough all over.

3.) Dress Pizza: take 1-2 cups red tomato sauce and spread on pizza; season with salt, pepper, and Italian herbs–I used a combination of thyme, rosemary, and parsley; top with spinach, mozzarella, and the last of your seasonings (again with salt, pepper, and Italian herbs).

4.) Bake pizza for 20-25 minutes, or until pizza is done, but not fully.  Remove pizza from oven and crack 4 eggs in the center.  Return pizza to oven and cook for an additional 8-10 minutes.  You want the eggs to be done so that the whites are cooked, but the yolk is still warm and sauce-like when the pizza is cut into slices.

5.) Remove pizza from oven and allow to rest for five minutes.  Cut into slices using a pizza cutter, or a Mezzaluna and serve.

Enjoy! Makes 4 servings.
Pizza

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Pizza Florentine, 5.0 out of 5 based on 1 rating
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  1. By Clearly Delicious » How to: Buttery Scrambled Eggs on January 14, 2013 at 7:00 am

    [...] lagniappe (“a little something more”).  They can be added to anything from pizzas to sandwiches to salads to steaks to poached tomatoes creating an “oh my God” [...]

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