Spring Florentine pizza recipe
Created by The Tesco Recipes team
This Spring Florentine recipe is a delightful fusion of fresh flavours and vibrant ingredients. No need to stress - we've made it easy with pre-made pizza base mixes.
See method- Serves 4
- Takes 1 hr plus rising
- 581 calories / serving
Ingredients
- 2 x 145g packs pizza base mix with sourdough
- 150g passata with garlic and herbs (from a 500g carton)
- 1 tbsp tomato purée
- pinch of caster sugar
- 250g bag baby spinach
- plain flour, for dusting
- 2 x 200g packs reduced fat mozzarella, drained and torn into chunks
- 125g pack asparagus tips, trimmed
- 4 eggs
- 75g reduced-fat salad cheese, crumbled
- 1 red chilli, finely sliced into rounds (optional)
- chilli oil, to drizzle (optional)
Each serving contains
- Energy
- 2440kJ 581.0kcal
- Fat
- 20g
- Saturates
- 9g
- Salt
- 1.7g
- Sugars
- 6g
of the Reference intake
Carbohydrate 59.9gProtein 36.5gFibre 6.5g
Method
- Make up the pizza base mixes to pack instructions. Cover and leave to rise in a warm place for 40 mins or until doubled in size.
- Meanwhile, mix the passata, tomato purée and sugar in a small bowl. Season with freshly ground black pepper and set aside. Put the spinach in a large colander and pour over a kettle of boiling water to wilt. When cool enough to handle, squeeze out as much liquid as possible, then pat dry with kitchen paper
- Once the dough has risen, preheat the oven to gas 7, 220°C, fan 200°C and line 2 large baking sheets with baking paper. Knead the dough on a floured surface, then cut in half and shape each half into a ball. Roll each ball out to a 30cm circle.
- Transfer the dough to the prepared baking sheets and divide the passata mixture between them, leaving a 1cm border. Top with the spinach, mozzarella and asparagus, then season with pepper. Brush the dough borders with oil. Bake for 14-15 mins until lightly golden.
- Remove from the oven, then nudge the toppings to make a gap about 7cm-wide on each pizza. Crack 2 eggs into each gap and season with black pepper. Bake for 8-10 mins until the whites are set and the yolks are cooked to your liking.
- Scatter over the salad cheese and chilli and drizzle over the chilli oil, if you like, to serve.
- Tip: Use fridge-cold, fresh eggs as this helps them hold their shape when you add them to the pizzas, meaning they don’t spread too much.
- See more Brunch ideas
