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Ingredients for Making Florentine Pizza
- Pure water 1/3 cup
- Granular dry yeast 1 teaspoon
- Olive oil 1 tablespoon
- Wheat flour 1 cup
- 1/4 teaspoon salt
- Wheat flour 1 cup (in the dough) and 1 tablespoon (for rolling)
- Fresh spinach 200 grams
- Champignon mushrooms 100 grams
- Cheese "Parmesan" 50 grams
- Tomato sauce 6 tablespoons
- 3-4 eggs
- Vegetable oil 2-3 tablespoons (for frying) - 1 teaspoon (for form)
- Salt to taste
- Ground black pepper to taste
- Main ingredients: Spinach, Eggs, Cheese, Flour
- Serving 1 serving
- World CuisineItalian Cuisine
Inventory:Stewpan, Stove, Teaspoon, Tablespoon, Fine mesh strainer, Glass (capacity 200 milliliters), Deep bowl, Plastic food wrap, Bowl, Kitchen towel, Deep pan (capacity 2 liters), Knife - 2 pieces, Cutting board, Deep plate - 5 pieces, Paper kitchen towels, Grater, Oven, Pizza baking dish, Colander, Kitchen spatula, Frying pan, Baking brush, Rolling pin, Kitchen gloves, Plate
Cooking Florentine Pizza:
Step 1: prepare the yeast.
Pour 1/3 cup of pure water into a small stewpan, put on a stove included in the middle level, and heat the liquid up to 38 - 40 degrees. It should not be hot, slightly warm so that you can calmly lower your fingers into the water and not get burned. When the liquid reaches the desired temperature, pour it into a small bowl, pour 1 teaspoon of granulated yeast and 1/4 teaspoon of salt there. Mix until smooth and put in a warm place on 10 - 15 minutes. During this time they "come to life".
Step 2: prepare the dough.
Now, using a fine mesh sieve, sift 1 glass of wheat flour into a deep bowl. Add the brewed yeast to it and knead the medium density dough with clean hands. We devote to this process 10 - 15 minutes. Then we roll the dough into a ball and grease with 1 tablespoon of olive oil. Again, put the dough in a bowl, tighten the container with plastic wrap, cover with a kitchen towel and put in a warm place on 40 - 60 minutes.
Step 3: prepare the ingredients for the filling.
While the dough is infused, we begin to prepare the filling. First of all, turn on the stove to a strong level and put on it a deep pan with ordinary running water, the liquid should fill it halfway. After we wash spinach leaves and mushrooms under cold running water. Shake greens over the sink, put on a cutting board and cut into strips up to 1 - 1.5 centimeters wide and of arbitrary length.
We cut the rhizome from each champignon. Dry the mushrooms with paper kitchen towels from excess moisture, lay on a cutting board and cut into layers up to 5 millimeters thick. We lay out the slices in separate deep plates.
Then we take 50 grams of Parmesan cheese and rub it on a fine grater directly into a separate deep plate. We also put on the kitchen table all the other products that will be needed to prepare the filling.
Preheat the oven up to 200 degrees Celsius. Helping ourselves with a baking brush, grease a pizza baking dish with 1 teaspoon of vegetable oil.
Step 4: Blanch the spinach.
When the water boils, transfer the spinach into a colander with a large net and dip it in a pan with boiling water. We stand greens in hot water 2 minutes.
After we remove the colander from the pan, transfer the spinach to a bowl of ice-cold running water, give the greens the opportunity to cool, and then throw it back into the colander. Leave the spinach on 7 to 10 minutesso that the remaining liquid drains, then slightly squeeze and transfer to a clean deep plate.
Step 5: fry the mushrooms.
Now turn on the stove to a medium level and put on it a frying pan with 2 - 3 tablespoons of vegetable oil. When the oil warms up, we throw the chopped mushrooms into it and simmer, stirring with a kitchen spatula in 4 to 5 minutes until the moisture evaporates completely. After frying them in oil still 2 - 3 minutes and transfer to a clean deep plate.
Step 6: form the pizza.
After a while, we crush the risen dough, lay it on the countertop, previously sprinkled with a small amount of sifted wheat flour, and roll it into a layer with a diameter of 20 - 30 centimeters, while the thickness of the layer should be no more 5 - 7 millimeters.
After we wind the flour base onto the rolling pin and transfer it to the baking dish prepared for baking. We put 6 tablespoons of tomato sauce on top of the layer and, helping ourselves with a tablespoon, distribute the tomato mixture along the entire perimeter of the base, leaving only 1 centimeter of free space along the edges of the flour tortilla.
On top of the sauce lay out an even layer of spinach. Then we lay out the fried mushrooms in an artistic mess and sprinkle all this yummy with half of the total mass of crushed Parmesan.
Step 7: bake pizza.
Set the form with still raw pizza on the middle rack in the preheated oven. Bake it for 10 minutes. Then we put kitchen gloves on our hands, we take out the form from the oven, put it on a cutting board and with the help of a pusher we make 4 recesses in the spinach mass. We beat in each cell 1 chicken egg without shell and sprinkle black pepper to taste, during this process it is desirable that the egg yolk remains intact. Again we send pizza to the oven, but now for 8 minutes. After the required time has passed, we again take out the ready-made pizza, let it cool slightly and immediately serve it to the table.
Step 8: serve Florentine pizza.
Florentine pizza is served hot or warm. It is cut into 4 equal parts so that in each portion there is a beautifully baked chicken egg. This incredibly rich dish is pleasant to relish with delicious fizzy drinks and french fries. Enjoy it!
Enjoy your meal!
- Instead of home-made dough, you can use store yeast dough or a ready-made pizza base.
- Instead of tomato sauce, you can use ketchup or tomato paste.
- Instead of mushrooms, you can use any other edible mushrooms.
- Optionally, you can buy frozen spinach, it does not need pre-treatment with boiling water and is sold in sliced form. Moreover, such spinach is mixed with cream or crushed cheese, which doubles the pleasant taste of the finished pizza.
- Very often ham or fried slices of bacon are added to the filling.