Florentine Pizza Recipes

Steps:

• To prepare the pizza, preheat the oven to 200C/Gas 6/fan 180C. Put the pizza base on a baking sheet and spread with the sauce.
• To cook the spinach, put it in a microwavable bowl, cover with cling film and pierce it a couple of times. Put in the microwave on High (850W) for 2 minutes until wilted (or cook in a covered pan for 2-3 minutes). Drain and spread the spinach over the pizza base, then get the mushrooms out of the jar with a fork and scatter them over the top. Season and sprinkle with half the parmesan. Bake for 10 minutes.
• Make four dips in the spinach with the back of a spoon, and crack an egg into each. Sprinkle with the remaining cheese and bake for a further 6- 8 minutes, until the eggs are just set.

Steps:

• Preheat oven to 425°. Stir together Italian seasoning and garlic powder; toss with chicken. Spread ricotta cheese on pizza crust. Top with chicken, spinach and tomatoes. Sprinkle with mozzarella and Parmesan cheese. Bake until crust is golden and cheese is melted, 10-15 minutes.

Steps:

• Pour 150ml boiling water into a jug with the milk and sugar. Sprinkle in the yeast and leave to stand for 10 mins or until frothy.
• In a large bowl, stir together the flour and 1 tsp salt, then make a well in the centre. Pour in the olive oil, followed by the yeast mixture. Stir well, then knead together in the bowl to form a soft dough.
• Transfer to a floured surface and knead for 10 mins. Put the dough in a bowl, cover with cling film and leave in a warm place for 1 hr.
• Peel the tomatoes by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. Coarsely grate the tomatoes, then stir in the garlic and oregano. Blanch the spinach by drenching it in boiling water in a colander over the sink. Leave the spinach until it's cool enough to handle, then squeeze out any excess moisture.
• Heat oven to 220C/200C fan/gas 7. Divide your dough into 4 and shape each piece into a ball. Roll the bases out flat to about 25cm diameter and dimple the surfaces with your fingers. Spread each one with the tomato paste, season, then divide the cooked spinach between the 4 pizzas. Top with grated Parmesan and torn mozzarella.
• Slide the pizzas directly onto hot oven shelves or baking sheets. Bake 2 at a time for 5 mins, then nudge the toppings away from the centre slightly to create a gap in which to crack the eggs. Return the pizzas to the oven to finish cooking - they should take another 6-7 mins, depending on how you like your yolk.

Steps:

• Preheat the oven to 400 degrees.
• For the alfredo sauce.
• Melt the butter in a medium saucepan over medium-low heat.
• Add the minced garlic and saute for a minute.
• Add in flour and stir until it is evenly incorporated with the butter making a loose paste.
• Add in the half and half cream. Bring to a simmer over low heat, whisking constantly until thickened. Do not allow the sauce to boil.
• Simmer for minute or so over low heat stirring continuously until sauce is thick enough to coat the back of a wooden spoon.
• Mix in the mozzarella and parmesan cheeses stirring constantly to melt them evenly. Be sure to reserve the remaining mozzarella for the topping.
• Season with white pepper to taste.
• For the spinach topping.
• Squeeze as much of the water from the spinach as possible.
• Puree the pesto sauce and spinach together in a food processor until the pesto and spinach are combined. Scrape the sides and bottom of the food processor with a rubber spatula to ensure all the pesto is incorporated. The final product should be a paste that will hold a shape.
• Place the prepared pizza dough on a lightly oiled baking sheet or pizza stone.
• Spread the alfredo sauce evenly over the pizza dough.
• Spread the spinach/pesto mixture over the alfredo sauce.
• Top with the remaining mozzarella cheese.
• Bake for 20 minutes or until crust is brown and cheese is bubbly.

Steps:

• For crust:
• Grease a 14-inch deep dish pizza pan. (or 2 9-inch square baking pans).
• Sprinkle with 4 teaspoons cornmeal.
• Dissolve yeast in warm water & sugar in mixing bowl.
• Add 1/2 cup cornmeal, oil, salt and 1/2 cup whole wheat flour and 1 cup white flour.
• Mix well.
• Stir in enough additional flour to make a soft dough.
• Knead for about 5 minutes.
• Shape to form ball; place in greased bowl, turning once to coat surface. Cover, let rise in warm place about 45 minutes until double.
• Punch dough down.
• Cover.
• Let rest 10 minutes.
• Roll out or stretch dough to fit pan and come up sides forming a 1 inch rim. Let rise from 5 minutes - 20 minutes depending on how you chewy you want the crust.
• For topping:
• While dough is rising, thaw spinach in microwave.
• Squeeze moisture from spinach.
• Remove meat from casing if necessary.
• Brown in a 12-inch skillet with onion & garlic.
• Drain the fat off.
• Add spinach, cook about 10 minutes more.
• Spread cheese evenly over crust.
• Arrange meat mixture over cheese.
• Top with mushrooms.
• Combine pizza sauce & water.
• Spread over toppings.
• Bake at 450 degrees for about 15 - 18 minutes.
• Sprinkle grated Parmesan cheese over pizza.
• Bake an additional 5 - 10 minutes.
• Let rest 5 - 10 minutes before cutting.

Steps:

• Put the pizza dough ingredients in to a breadmaker (in the order specified by your breadmachine), and process on pizza dough cycle.
• When cycle completes, remove the dough from the machine and put it in a bowl sprayed with cooking spray; cover it and let it rest for about 30 minutes.
• After 30 minutes, roll out the dough and put it on a greased 15 inch pizza stone sprinkled with some corn meal.
• Bake in 375F oven for about 5 minutes. Because the toppings on this pizza will generate some moisture, pre-baking the crust for a few minutes will prevent the pizza from becoming soggy. There's nothing worse than a soggy pizza! After pre-baking the crust, remove the pizza from the oven, and raise the temperature to 430°F If your pesto and toppings aren't ready yet, cover the crust with a cloth and set aside while preparing the toppings.
• While pizza dough is processing, make the pesto. You will have more pesto than you will need for the pizza. But, it is better to have a little too much, than to come up short! Just save the extra in the fridge and use for something else. In a food processor or blender, blend the basil, garlic and pine nuts.
• Slowly add the oil and continue to blend.
• Add the parmesan cheese and blend until creamy.
• Add salt and pepper to taste.
• Set the pesto aside.
• Prepare the pizza toppings. Slice the mushrooms, chop the spinach fairly fine, julienne cut the sundried tomatoes; shred the 2 cheeses and mix the cheeses together.
• Prepare the pizza! Spread the pesto on the pizza dough. Depending on your preference, you will probably want between 1/2 cup - 3/4 cup of pesto. Spread it right out to the edges.
• Add the toppings; first the spinach, then the mushrooms, then the sun-dried tomatoes, and finally the cheeses.
• Bake in a 430F oven for about 15 minutes.

Steps:

• Preparation Instructions:
• Position oven rack in center of oven and preheat to 400 degrees F.
• In a large skillet, saute sausage, mushrooms and garlic until the meat is browned.
• Drain off fat and remove excess with paper towels.
• To skillet, add pizza sauce, oregano, basil, spinach, and salt and pepper to taste.
• Cook, stirring frequently, until hot.
• Place pizza crust on a lightly greased baking sheet.
• Bake for 5 minutes and remove from oven.
• Spread meat mixture evenly over pizza crust.
• Top with cheese. Bake for an additional 8-10 minutes until cheese is bubbly.
• Remove from oven, sprinkle with fresh cut basil or other fresh herbs, cut and enjoy!
• *Always cook sausage to internal temperature of 160 degrees F

Steps:

• Mix the water with the sugar and yeast. Let stand for 5 minutes until dissolved and the yeast starts to bubble.
• Add the salt, olive oil and 1 cup of the flour and mix well.
• Add 2 more cups of flour, dough should be still a little sticky but should be able to form a ball.
• Turn out onto floured surface and start to knead, adding a little bit of flour as needed, until your dough is smooth and elastic, about 10 minutes.
• Form a fall, place into an oiled bowl and cover with a cloth napkin. Let dough rise for 45 minutes. Punch down and divide in half.
• Preheat oven to 400°F If using a pizza stone, be sure to put the stone in the oven while it heats up.
• If using a baking pizza pan, lightly oil your baking pizza pan. Otherwise, shape pizza on a lightly floured surface. With your hands, press on the dough to spread it out to about 1/2 cm high (very thin). Top pizza with toppings of your choice. Allow to rest for 10-15 minutes. If using a pizza stone, transfer to pizza stone.
• Drizzle olive oil over the top of the pizza before placing into the oven and bake for 18-22 minutes if using a pizza pan, 8-5 minutes if using a pizza stone, or until the cheese has melted and the crust is golden.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil and spray lightly with cooking spray.
• Melt butter for sauce in a small saucepan over medium heat. Add garlic and saute until fragrant, about 30 seconds. Stir in flour and whisk for 1 to 2 minutes. Pour in milk and whisk until sauce starts to thicken, 3 to 4 minutes. Stir in Parmesan cheese, salt, and pepper; cook until cheese is melted, about 1 minute. Set aside to cool, about 5 minutes.
• Spread cooled sauce over the flatbread and sprinkle with mozzarella cheese. Top with spinach, chicken, tomatoes, onion, and salt. Drizzle with olive oil and sprinkle with Parmesan cheese. Transfer to the prepared baking sheet.
• Bake in the preheated oven until cheese is melted and crust is lightly browned, 12 to 15 minutes. Cool slightly before serving.

Steps:

• Heat oven to 400°F.
• Mix garlic and oil; spread onto crust.
• Top with remaining ingredients.
• Bake directly on middle oven rack 12 to 15 min. or until heated through.

Steps:

• To make the base, tip the flour into the bowl of a table-top mixer (or food processor with a dough attachment). Add 1 tsp salt to one side of the bowl and the yeast to the other. Add 275ml lukewarm water and mix on slow until a sticky dough forms. Turn up the mixer for 5-6 mins until an indent pushed into the dough pops out quickly. Put the dough in a lightly oiled bowl, then cover and leave in a warm place to prove until doubled in size.
• Meanwhile, heat the oil in a frying pan and sizzle the garlic for a few secs, then tip in the tomatoes, season and simmer for 5 mins until the sauce has thickened.
• Heat oven to 220C/200C fan/gas 7. Knead the dough for a few mins, then halve and roll each half as thinly as possible. Lay each base on a baking sheet dusted with the semolina. Divide the tomato sauce between the pizzas, spreading almost to the edge. Dot over the spinach, add your toppings and drizzle with a little oil. Cook for 5 mins, then crack an egg onto each pizza. Swap the baking sheets, then cook for 10 mins more or until bases are cooked through. Drizzle the basil and rocket with a drop of oil and the lemon juice. Scatter over the pizza before eating.

Steps:

• Preheat oven to 425°F.
• Cut chicken into 1-inch pieces.
• Heat garlic oil in large skillet to medium. Add chicken and cook 10 minutes or until done.
• Stir in seasoning and remove from heat.
• Combine ricotta and mozzarella; spread on prebaked pizza crust.
• Spread spinach over cheese mixture; top with chicken and tomatoes.
• Sprinkle with Parmesan cheese.
• Bake pizza 10-15 minutes or until crust is golden brown and cheese is melted.

Steps:

• Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment.Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour then add the cherries, flaked almonds, pistachios and orange zest.
• Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a wire rack. Cool completely. Repeat with the remaining mixture.
• Melt the chocolate in a bowl over a simmering saucepan of water or in the microwave in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Mix salt and garlic powder together in a small bowl.
• Combine spinach and water in a microwave steamer. Microwave on high for 60 seconds. Drain spinach, then squeeze out any excess water.
• Roll pizza dough on a lightly floured surface to a 14-inch circle.
• Pour oil into a 12-inch cast iron skillet. Sprinkle 1/2 of the garlic salt over the bottom of the skillet. Place dough into the skillet and shape crust so edges come up the sides of the skillet. Prick holes in the bottom of the dough with a fork.
• Spread pizza sauce over the dough. Sprinkle 1/2 of the Italian cheese over the sauce. Add spinach, chicken, then sun-dried tomatoes. Top with remaining cheese.
• Bake in the preheated oven for 20 minutes.
• Remove from the oven. Run butter along the edges of the crust, then sprinkle the remaining garlic salt over the melted butter. Bake for 5 more minutes.
• Transfer pizza to a pizza peel and let rest for 5 minutes before slicing.