Mat Follas' pizza florentine recipe
by Mat Follas | 
2 comments | 
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A great way to use a tortilla as a pizza base and make an extremely tasty pizza.
At a glance
- Cuisine Italian
- Recipe Type Main
- Difficulty Easy
- Preparation time 5 mins
- Cooking time 10 mins
- Serves 4 people
Ingredients
- 1 Tortilla wrap
- 100 g (3.5oz) Spinach
- 1 Small tin of tomato purée
- 4 Eggs
- 1 Pinch of ground pepper for seasoning and presentation
Step-by-step
- Spread tomato purée onto the tortilla wrap
- Cook the spinach in a pot of boiling water for 20 seconds, then quickly run under cold water to blanch it. Arrange the spinach on the Tortilla
- To poach the eggs: In a pan of gently simmering water, stir to make a whirlpool in the water, crack an egg and carefully drop it in the middle. Poach for approx. 4 minutes. Arrange the poached eggs on the Tortilla.
- Season with ground pepper
- Place in a preheated oven at 160°C for 5 minutes to warm through
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More recipes by Mat Follas
Recipe courtesy of The Happy Egg Co
Comments
by Azertyuiop | on 07 April 2011
This is NOT Pizza Fiorentina, I'm afraid. Quite apart from the use of a Mexican tortilla wrap, the idea of adding the egg is that it is cooked on top of the pizza in the oven, so that it partially sinks into and becomes part of the topping. It should have a runny yolk when the pizza is cooked, which is why it is particularly difficult to reproduce at home; the firey heat of a wood-burning pizza oven is what makes the pizza rise and crisp very fast. The runny-yolked, part-embedded egg is what gives Fiorentina its unctious loveliness (and why I couldn't obtain it in many Italian restaurants paranoid about prosecution during the unfortunate "Eggwina Curry" debacle)
by eLJay | on 07 April 2011
Yes but its not a banana burrito (containing sweet and sour sauce) ;-)
Just kidding.
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