Ingredients
- SpinneysFOOD basil 10g
- Baby spinach 500g
- Garlic cloves 2
- Ricotta cheese 500g
- Plain yoghurt 250g
- SpinneysFOOD self-raising flour 115g
- Lemon 2
- Double cream yoghurt 150g
- Dijon mustard 1 tsp
- SpinneysFOOD eggs 2
Equipment
- Egg poacher 1
Nutrition (Per serving)
- Calories 352
- Fat 16.2g
- Saturates 8.8g
- Protein 21.2g
- Carbs 29.7g
- Sugars 8.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Eggs florentine pizza
Italian 25 Mins Prep · 30 Mins Cook
- For the hollandaise, in a medium-sized glass or metal bowl, whisk together two egg yolks, the mustard and double cream yoghurt.
- Place over a pot of gently simmering water and cook, whisking constantly for 15 minutes or until thickened (the sauce will thin out at first, then thicken as it cooks).
- Remove the pot from the heat, stir in the lemon juice and season well. Remove a teaspoon of lemon zest from one of the lemons and set aside in a separate bowl.
- Cover the surface of the hollandaise with clingwrap and keep warm over the pot of water until ready to serve.
- To make the pizza base, combine the flour, yoghurt and salt in a medium-sized bowl using a fork. Mix until a shaggy dough forms. Lightly flour a clean surface and turn out the dough. Knead the dough for about 8 minutes or until it’s smooth and elastic. Cover and set aside.
- Combine the ricotta, crushed garlic and lemon zest (set aside earlier) in a food processor or blender and blitz until smooth and creamy. Set aside. 7 Preheat the oven to 200°C, gas mark 6, and place a baking tray in the oven.
- Divide the dough in half and roll into balls. Dust with a bit of flour and roll out into two pizza bases. Dust the hot tray with bread flour and place the pizza bases directly on the tray. Bake for 5-10 minutes.
- Spread the still-hot pizza base with the ricotta mixture then bake for a further 10-15 minutes or until the base is golden and cooked through.
- As soon as you remove the pizza from the oven, scatter the baby spinach over it and allow it to wilt slightly before topping with a poached egg and fresh basil. Season and serve with the hollandaise sauce.
- NotesTo poach the perfect egg, heat a medium-sized pot of water over low heat until just simmering. Add 2 tsp vinegar and use a wooden spoon to create a gentle whirlpool. Crack each egg, one at a time, into a small bowl and gently slip into the water. Poach the eggs, one at a time, for 3-4 minutes or until the egg white is cooked and the yolk is still runny. Remove with a slotted spoon and serve immediately.