zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Pizza Fiorentina

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Pizza Fiorentina

    If you can eat yeast, you can make a good pizza base with gluten-free bread flour. If not, try a Provençal-style pissaladière with a pastry base. This recipe is gluten-, wheat-, soya-, nut-, and dairy-free, but uses eggs. If you eat dairy, but not egg, substitute 50g buffalo Mozzarella for the egg. It also uses tomato, which is from the nightshade family (peppers, potatoes, etc). If you can't tolerate these, replace the tomato purée with some mushrooms fried in olive oil.

    • Preparation time: 20 minutes, plus rising
    • Cooking time: 15 minutes
    • Total time: 35 minutes, plus rising 35 minutes

    Serves: 2

    Ingredients

    • Pizza Base
    • 150g Doves Farm gluten-free white bread flour
    • ½ tsp salt
    • ¼ tsp quick yeast
    • 1 tbsp olive oil
    • Topping
    • 4 tbsp tomato purée
    • 2 tbsp olive oil
    • 6 salad onions, chopped
    • 150g spinach
    • Large handful parsley, chopped
    • Large handful coriander, chopped
    • 2 medium eggs
    • 2 tbsp pine nuts or sunflower seeds

    Method

    1. Mix the flour, salt and yeast in a bowl. Make a well in the middle and add 1 tbsp oil. Then, stirring all the time with a fork, gradually add enough lukewarm water to make a soft dough (about 90ml). If it is too sticky, add a little more flour; if too dry, add more water. Once the dough has come together in a ball, knead it for 8-10 minutes by which time it should be quite elastic. Put the dough into a clean bowl, cut a cross in the top with a knife, cover the bowl tightly with clingfilm and put in a warm, draught-free place until doubled in size (1-3 hours, depending on the room temperature).
    2. Preheat the oven to 200°C, gas mark 7. Knock back the dough with your fist. Knead again for a few minutes then flatten it with your hands. Roll out the dough till it is no more than 3mm thick in the middle (a little thicker at the edge) and put on a non-stick baking tray. Spread the tomato purée over the dough.
    3. Heat 2 tbsp oil in a wide pan over a medium heat. Add the onions and cook briskly for a couple of minutes. Add the spinach and herbs and cook, stirring, for a minute or two until the spinach has wilted and all its liquid has evaporated. Season with salt and pepper and spread over the pizza. Make two hollows in the spinach and break in the eggs. Scatter over the pine nuts or seeds and bake for about 15 minutes. Serve hot.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars