Pizza Florentina Recipe
Description: 🍕 I tried this today as my very first attempt at pizza-making and it turned out wonderful! Spinach and baby corn give this pizza a nice twist, while grated nutmeg gives it a unique flavor. It is a tad time-consuming but nothing beats the kick you get from making your very own fresh, customized pizza! This makes a great meal for 2 on a lazy holiday. This recipe is adapted from “Italian Vegetarian Cookery” by Nita Mehta.
Ingredients:
| For the crust: | For the tomato sauce: | For the topping: |
|---|---|---|
| 4 cups warm water | 1 tsp olive oil | 1/2 tsp olive oil |
| 1/6 tsp sugar | 2 cloves garlic, minced | 1/2 cup chopped onions |
| 2 1/4 tsp dry active yeast | 1 cup canned tomatoes | 1/4 cup baby corn, chopped |
| 1/2 cup milk | 1/2 tsp dried oregano | 1/4 cup fresh tomato puree |
| 1 1/2 tsp olive oil | 1 bay leaf | 1/2 cup spinach, chopped |
| 1/4 tsp salt | 1 tsp vinegar | 1/8 tsp grated nutmeg |
| 1/4 tsp sugar | 1/2 tsp salt | 1 cup mozzarella cheese, grated |
| 5 cups all-purpose flour | 1/4 tsp black pepper | |
| 1 tsp olive oil (for brushing) | 1 tsp olive oil (for brushing) | |
| 1/8 tsp garlic powder |
Instructions:
-
Prepare the Crust:
- In a small bowl, mix warm water and 1/6 teaspoon sugar until lukewarm, then add the dry active yeast. Let it sit for 10-15 minutes until frothy.
- In a small pan, mix milk, 1 1/2 teaspoons of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of sugar. Heat until lukewarm.
- Combine the yeast mixture with the lukewarm milk mixture.
- Add this yeast-milk mixture to the all-purpose flour and knead well until a smooth dough forms. Add extra flour if needed.
- Grease a large polythene bag and place the dough inside. Let it rise in a warm place for about 1 hour or until it doubles in size.
- After an hour, punch down the dough, brush with a little oil, and let it rise again for another 15 minutes.
-
Prepare the Tomato Sauce:
- Heat 1 teaspoon of olive oil in a saucepan over medium-high heat.
- Add minced garlic and sauté until fragrant, then add canned tomatoes, dried oregano, bay leaf, vinegar, salt, and black pepper.
- Simmer for 10 minutes until the sauce reduces and thickens. Set aside.
-
Prepare the Topping:
- Heat 1/2 teaspoon of oil in a saucepan over medium heat. Add chopped onions and sauté until translucent.
- Add chopped baby corn, salt, pepper, dried oregano, fresh tomato puree, and spinach. Cook until the mixture is dry and baby corn is cooked.
- Add grated nutmeg and mix well.
-
Assemble the Pizza:
- Preheat the oven to 180°C (350°F). Grease a 10-inch square aluminum foil sheet.
- Roll out the dough on the aluminum sheet into a thin circle or oval, about 1/4 inch thick. Prick the base with a fork.
- Brush the pizza base with olive oil and spoon the tomato sauce over it, leaving a 1/2-inch border.
- Sprinkle one-fourth of the grated cheese over the sauce, then spread the prepared topping and sprinkle the remaining cheese.
- Place the pizza (along with the aluminum foil) on the wire rack of the preheated oven and bake for 15 to 20 minutes until golden and crisp.
-
Serve Hot:
- Once baked, remove the pizza from the oven and serve hot.
- Enjoy your homemade Pizza Florentina!
Nutritional Information (per serving):
- Calories: 559.3
- Fat: 17.7g
- Saturated Fat: 5.8g
- Cholesterol: 25.4mg
- Sodium: 1041.2mg
- Carbohydrates: 83g
- Fiber: 6.8g
- Sugar: 10.2g
- Protein: 19.3g
This Pizza Florentina recipe is perfect for lunch or a light dinner, especially when you’re craving a homemade treat. The combination of flavors and textures will surely impress your taste buds!
