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Prosciutto Fiorentina pizza
Ham, egg and spinach on a thin, crispy base. Just add sunshine
Makes2
CourseLunch
Prepare10 mins
Cook10 mins
Total time20 mins
Pluspreheating the oven
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 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.
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.
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.
Drizzle the pizza with a little olive oil, drape over 1⁄2 the prosciutto and serve immediately. Repeat with the second pizza.
