Egg Florentine Pizza

What’s better than pizza? HOMEMADE PIZZA. That’s right I made egg Florentine pizza from scratch, dough and all.

Making bread/dough is really fun – it’s so squishy – and as per usual I made a massive mess. Check out the process and let me know what you think in the comments below:

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Maybe I shouldn’t have shared that last photo as I absolutely massacred what was a really pretty pizza in the process of trying to cut it up … oh well.

Anyway this is what I used, and this is how I made it:

Ingredients:

For the base

500g of Plain white flour
1tsp of sugar
1.5tsp of salt
1tsp of dried, fast-acting yeast
1tbsp of oil
400ml of warm water
*extra flour and oil for greasing

For the toppings

Pre-cooked bacon
Handful of spinach
Tomato passata
Cherry tomatoes
Egg

Method:
When ready to roll out, preheat oven to 200°C.

Dough

Sieve flour, sugar, salt and yeast into a bowl.
Create a well in the mixture.
Pour in the water and the oil.
Mix the flour in from the outside inward.
Gather the mixture together, add more flour if too sticky.
Dust a clean surface with flour and place dough on the table.
Knead the dough.
Place the dough in a greased bowl, cover with cling film and place in a warm place.
Leave to proof for an hour.
Either roll out and create dough or wrap in cling film and leave in the fridge until needed.

Base

Remove from fridge and dust area with flour.
Roll out dough to size.
Fold over edge to form crust.

Pizza

Spread a couple of spoonfuls of passata over base and cover evenly.
Scatter spinach and bacon over area.
Slice tomatoes and distribute evenly.
Crack egg in the middle.

To bake

Lightly grease baking tray.
Place pizza on tray and slot into oven.
Cook for 20-25 mins or until egg has cooked and the base is a golden brown.
*Tap bottom if you can to check if it is cooked through.

Ed Sheeran, Thinking out loud
–This video though

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