Jennifer’s Florentine Pizza
Prep time: 15 mins + resting time
Cook time: 15-20 mins
500g pack ciabatta bread mix
3 tomatoes, thinly sliced (200g)
200g grated Cheddar & mozzarella cheese mix
260g bag Spinach
2 medium eggs
Veg Portions / Serving: 2
Wilted spinach and egg make for a delicious pizza topping – simply add with any of your other favourite ingredients and enjoy.
Mix the bread mix with 280-300ml warm water to form a soft dough. Using a food mixer with a dough hook, knead for 8 minutes (or knead by hand for 10 minutes). Place in an oiled bowl, cover and leave in a warm place for 30 minutes until doubled in size.
Preheat the oven to 200oC/gas mark 6.
Knock back the dough and divide into 2. Roll each out into a rough 28cm circle and place each on a greased baking tray. Spread with the passata and top with tomatoes. Sprinkle over the cheese.
Place the spinach in a large bowl, cover with clingfilm and microwave for 2 minutes, squeeze out the excess liquid and scatter over the pizzas.
Make a slight well in the centre and crack an egg into the centre. Bake for 15-20 minutes until golden.
Try using a wholemeal or mixed grain bread mix. Add a pinch of chilli flakes to the passata for an extra kick.
Kids in the kitchen:
The kids will love making the dough – get them to mix the ingredients and to knead by punching, stretching and folding the dough. They can spread the passata over the dough with the back of a spoon, and let them do the toppings (older kids can crack the egg, younger ones are probably best just doing the other toppings).
Vic Borrill (Brighton & Hove Food Partnership)
Dr Clare Bailey and Justine Pattison