Prosciutto Fiorentina pizza

Name: Prosciutto Fiorentina pizza
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 260 g spinach; 260 g ricotta; 35 g Parmigiano Reggiano, grated; 10 g chives, finely chopped; Plain flour, for dusting; 440 g pack Northern Dough Co Original Pizza Dough, defrosted; 4 Fragata Hot Peppers Guindillas, cut into rounds; 150 g Galbani Mozzarella Cucina, coarsely grated; 2 British Blacktail Free Range Eggs; Extra virgin olive oil, to drizzle; 70 g Principe Italian Prosciutto Crudo

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

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Makes2
CourseLunch
Prepare10 mins
Cook10 mins
Total time20 mins
Pluspreheating the oven

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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

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.

Typical values per item when made using specific products in recipe