Florentina pizza

Spinach and egg pizzas are popular in pizza restaurants everywhere, and you can easily make them at home.

Ingredients

Instructions

1. Put 2 baking trays in the oven and preheat the oven to 220°C/gas 7.
2. Wash the spinach thoroughly and put into a large saucepan. Cover with a lid and cook for
   2-3 minutes, until the spinach wilts. Drain well and, when the spinach is cool enough to handle, squeeze out any excess water with your hands.
3. Melt the butter in a frying pan and cook the garlic for
   1 minute. Add the drained spinach and cook for a further
   3-4 minutes. Add salt and pepper to taste.
4. Brush the pizza bases with a little oil and spoon over the tomato sauce. Put the spinach on the bases, leaving a space in the middle for the egg. Put of the mozzarella on top of the spinach, drizzle with a little more oil and sprinkle with salt and plenty of black pepper.
5. Carefully transfer the pizzas to the hot baking trays and cook for
   10 minutes. Remove from the oven and crack an egg into the middle of each pizza. Top with half the fontina or Gruyere and return to the oven for a further
   5-10 minutes, until the base is crisp and golden and the eggs have just set. Slice and serve immediately.