Wednesday, 26 September 2018

Rach Eats Lunch: Pizza Florentine

Pizza florentine recipe

I've just experienced the biggest disaster since the Titanic. Possibly. Oh, well, maybe not as awful. But still. Last week we booked up a charity shop to come take a load of our stuff, and it was scheduled in for tomorrow. Except the person on the phone got the day and date wrong so we were all prepared for tomorrow based on the date alone. So... the charity shop just called around, asking for the stuff. Which we've not got ready yet, because there's so much of it waiting to be transported into the garage. So, guess who had to politely say no and book it in for next week? *raises hand* I know, I know - as a grown adult this should not be a big deal, but it really threw me off guard. And I hate saying no to people. Thankfully everybody was so nice about it. But I now feel completely crap about it. Well done, me.

Today's recipe sounds properly impressive, which is why I'm so terrified of it, to be honest. Pizza Florentine is, simply put, an egg on top of a pizza. Traditionally, you'd expect to see a bit of spinach and mozzarella, tomatoes, peppers, and an egg on top - but since I'm not one for keeping spinach in the house, I'm going to do my own thing. Like I do every single day of my life. #sassy


(Eggs on pizza, 'nuff said)

Makes 1 big pizza

You'll need:
190g self raising flour
7g fast action yeast sachet
1/2 teaspoon salt
110ml lukewarm water
1 tablespoon olive oil
1 tablespoon dried rosemary flakes
2 tablespoons Best Tomato Sauce Ever (see this recipe for details - just take out the mince, cheese and pasta!)
1/2 piece ham, roughly torn
1 large handful mixed pepper strips
50g grated strong cheddar cheese
40g feta cheese plus an extra 20g to crumble afterwards
1 egg, cracked into a mug with yolk intact

1. I started this one off overnight and stuck it in the airing cupboard - boil up the kettle and pour the water into a jug, then allow it to cool right down to lukewarm. Not too hot or the yeast will die. Then measure out the flour, yeast, salt, rosemary flakes and olive oil into a large bowl.

2. Pour in the water and then, using a spoon (or a food mixer), beat the ingredients together gently. Which sounds wrong, actually - but gentle is key. Keep going until it forms a dough, then wrap the top of the bowl with clingfilm and a clean tea towel, and shove the bowl in a warm place.

3. Preheat the oven to 200℃ and line a baking tray ready to hold the pizza.

4. Now it's time to make the pizza base! Knock back (gently knead) the pizza dough, and flour a surface. Roll out the dough into a large round. Then spread the tomato sauce over the base, leaving a 1-2cm gap around the edges. Sprinkle the grated cheese, then sprinkle over 40g of crumbled feta cheese.

5. Add the ham and peppers to the top of the pizza, leaving a big gap in the middle ready for the egg, then it's also time to pop your pizza in the oven. This should take about 12-15 minutes in total, until the base has risen and the pizza topping is melty and delicious but not quite done.

6. Crack an egg into a mug, making sure there's no shell and that the yolk is lovely and intact - not falling apart. Take the pizza out of the oven and gently pour the egg into the middle of the pizza, then pop it straight in, taking care not to spill the egg everywhere. As you can tell, I did - it's really tricky so don't beat yourself up about it if your pizza looks like mine!

7. Leave the pizza in the oven for about 6-7 minutes until the white and yolk is showing. I'm so nervous about this - but that's how it should be - a poached egg on top of a pizza. Take it straight from the oven, serve on a plate and demolish.

I'm converted - it turns out a runny egg on top of pizza is total and utter heaven and I devoured every single mouthful. This is one to try for sure!

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