Eggs Florentine Pizza
By Charlotte Clarke
Craving pizza but tired of the same tried-and-tested toppings? There are few as delightfully luxurious as our velvety Heritage Breeds eggs, and this simple addition can transform your next home-made pizza into something truly unforgettable.
The provenance of this pizza is uncertain, but it’s believed that the Eggs Florentine pizza emerged in Italy as a breakfast alternative to more traditional types like marinara or margherita. However, the splendour of a silky-smooth Gladys May’s Duck Egg nestled on top of an Eggs Florentine pizza shouldn’t be limited to just breakfast. This versatile vegetarian pizza is just as indulgent for brunch, lunch, dinner, and everything in between.
There are plenty of pitch-perfect pizza toppings, but next time you consider pepperoni, ham and pineapple or anchovies, just remember that the egg – in all its gooey glory – is here to stay.
- 1 medium pizza base
- 4 tomatoes
- 2 garlic cloves, crushed
- 1 tsp. dried oregano
- 80g bag baby spinach
- 50g Parmesan
- 125g ball mozzarella, torn into pieces
- 2 or 3 Gladys May’s Duck Eggs (depending on size of pizza base)
- First, Peel the tomatoes by scoring the skins and then place them in a bowl and pour over boiled water. Drain the water after 2-3 mins so the skins can peel away easily.
- Grate the tomatoes and the garlic and oregano, stir until well mixed.
- Blanch the spinach by drenching it in boiling water in a colander over the sink.
- Once the spinach is cool enough to handle, squeeze out any excess moisture.
- Heat oven to gas mark 7, 200/220°C
- Spread the pizza base with the tomato mixture and top with spinach, grated parmesan and mozzarella.
- Bake for approx. 5 mins and nudge 2/3 wells in the topping for the eggs.
- Crack the eggs into cups and pour onto the pizza.
- Return the pizza to the oven to finish cooking for another 6-7 mins.