Prosciutto Fiorentina pizza
Waitrose and Partners

Prosciutto Fiorentina pizza

Ham, egg and spinach on a thin, crispy base. Just add sunshine

0 out of 5 stars(0) Rate this recipe
  • Makes2
  • CourseLunch
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins
  • Pluspreheating the oven

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 260g spinach
  • 260g ricotta
  • 35g Parmigiano Reggiano, grated
  • 10g chives, finely chopped
  • Plain flour, for dusting
  • 440g pack Northern Dough Co Original Pizza Dough, defrosted
  • 4 Fragata Hot Peppers Guindillas, cut into rounds
  • 150g Galbani Mozzarella Cucina, coarsely grated
  • 2 British Blacktail Free Range Eggs
  • Extra virgin olive oil, to drizzle
  • 70g Principe Italian Prosciutto Crudo

Method

  1. 1 Preheat the pizza oven to high, and wait until the middle of the stone reads 450oC. Alternatively, preheat a conventional oven to 230oC, gas mark 8. Boil the kettle. Put the spinach into a colander and pour over 1-2 kettlefuls of just-boiled water until wilted. Once cool enough to handle, squeeze out any excess moisture. Put the ricotta in a bowl and mix with the Parmigiano Reggiano and chives. Season.

  2. On a well-floured surface, roll out 1 ball of dough into a 30cm circle. Place it onto a pizza peel or flat floured baking sheet. Spread 1⁄2 the ricotta mixture over the base, scatter over 1⁄2 the spinach, then dot with 1⁄2 the hot peppers and sprinkle with 1⁄2 the mozzarella. Make a dip in the centre of the topping and crack an egg into it.

  3. Slide the pizza into the pizza oven (ensure it is a good distance away from the back), turn the heat to low and cook for about 2 minutes, turning it regularly, or bake in the preheated oven for 9-12 minutes, until the pizza is cooked and the egg is done to your liking.

  4. Drizzle the pizza with a little olive oil, drape over 1⁄2 the prosciutto and serve immediately. Repeat with the second pizza.

Nutritional

Typical values per item when made using specific products in recipe

Energy

4,575kJ/ 1,092kcals

Fat

49g

Saturated Fat

28g

Carbohydrates

93g

Sugars

5.5g

Fibre

8.9g

Protein

66g

Salt

7.4g

Shop this recipe

Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Loading finished

0 added

0 in trolley

Quantity of Northern Dough Co. Original Pizza Dough in trolley 0

0 in trolley.

Northern Dough Co. Original Pizza Dough2x220g

2x220g
Frozen

Item price

£2.80

Price per unit

£6.37/kg

0 added

0 in trolley

Quantity of Northern Dough Co. Original Pizza Dough in trolley 0

0 in trolley.

0 added

0 in trolley

Quantity of Waitrose Eggs British Blacktail Free Range Large in trolley 0

0 in trolley.

Waitrose Eggs British Blacktail Free Range Large6s

6s

Item price

£2.85

Price per unit

47.5p each

0 added

0 in trolley

Quantity of Waitrose Eggs British Blacktail Free Range Large in trolley 0

0 in trolley.
Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet