Indulge in the tantalizing flavors of Florence with our remarkable Florentine pizza. This culinary masterpiece, hailing from the heart of Tuscany, is a symphony of delectable ingredients that dance on a crispy, golden crust. The rich tomato sauce, bursting with fresh herbs and sun-ripened tomatoes, forms a vibrant canvas for an array of toppings. Savor the salty tang of prosciutto, the creamy decadence of mozzarella, the earthy elegance of mushrooms, and the vibrant pop of artichoke hearts. Each bite is a journey through the vibrant streets of Florence, where history, art, and culinary excellence converge.
This recipe article presents a curated collection of Florentine pizza variations, each offering a unique twist on the classic. From the traditional "Pizza alla Fiorentina" with its simple yet striking combination of tomato sauce, mozzarella, and basil to the hearty "Pizza ai Funghi" adorned with an assortment of succulent mushrooms, there's a Florentine pizza for every palate.
For those seeking a vegetarian delight, the "Pizza Vegetariana" showcases a colorful medley of roasted vegetables, while the "Pizza con Tartufo" tantalizes with the earthy aroma and luxurious flavor of black truffles. And for those who crave a bit of spice, the "Pizza Diavola" delivers a fiery kick with its generous sprinkling of chili flakes.
These recipes are meticulously crafted to capture the authentic flavors of Florence, ensuring an unforgettable culinary experience. Whether you're a seasoned pizzaiolo or a home cook seeking to impress your loved ones, this article has everything you need to create a Florentine pizza that will transport your taste buds to the heart of Italy.
FLORENTINE PIZZA
An easy vegetarian supper or a satisfying weekend lunch
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 265 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.62 milligram of sodium
DEEP-DISH FLORENTINE PIZZA
A great deep dish pizza that I have made for years. Leftovers are good reheated or cold. Kids might not like it because of the spinach & mushrooms. This is a not a quick recipe. It's not complicated but has many steps. It's worth the work. Once you have the basic recipe down, you can play with the ingredients. I often cut back on the salt in the dough & add garlic salt, basil & oregano. I also use the dough recipe for a hand tossed thinner crust pizza. I usually save this for a slow weekend. To speed things up I use pre-shredded cheese and bulk Italian sausage when I can find it. If you don't like whole wheat in your crust, just replace with white flour. The crust is pretty crunchy.
Provided by Chef Zephyr
Categories One Dish Meal
Time 1h40m
Yield 1 14-inch pizza, 8 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 648.4, Fat 34.1, SaturatedFat 14.6, Cholesterol 82.6, Sodium 1877.6, Carbohydrate 51.5, Fiber 4.3, Sugar 8.9, Protein 34.2
CHICKEN FLORENTINE PIZZA
On pizza night, we like to switch things up with this chicken and spinach version. One taste of the ricotta cheese base and you won't miss traditional sauce one bit. -Phil Corder, Monroe, Louisiana
Provided by Taste of Home
Categories Appetizers Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 311 calories, Fat 11g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 423mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.
CHICKEN FLORENTINE FLATBREAD PIZZA
Treat your family to a homemade gourmet pizza by using a store-bought flatbread. Swap out traditional marinara sauce with a creamy Parmesan-garlic white sauce, and top with chicken, spinach, and fresh, juicy tomatoes. Garnish with additional fresh spinach leaves if desired.
Provided by lutzflcat
Categories Pizza
Time 50m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 559.6 calories, Carbohydrate 62.4 g, Cholesterol 71 mg, Fat 21.9 g, Fiber 4.2 g, Protein 35.4 g, SaturatedFat 9.5 g, Sodium 899.3 mg, Sugar 6.5 g
CHICKEN FLORENTINE PIZZA
Pizza at home can be just as tasty as one from a local pizzeria. This pizza gets a jumpstart by using a lot of ready-made ingredients, including the dough. The trick is how you cook the dough.
Provided by thedailygourmet
Categories Pizza
Time 55m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 26 g, Cholesterol 15.8 mg, Fat 8.3 g, Fiber 1.1 g, Protein 8.6 g, SaturatedFat 3 g, Sodium 592.1 mg, Sugar 3.6 g
EGGS FLORENTINE PIZZA
Follow our easy recipe to make your own pizza dough, top with spinach and mozzarella and finish with an egg cracked in the centre
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Time 50m
Yield Makes 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 728 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 2.1 milligram of sodium
Tips:
- Use fresh ingredients whenever possible, especially for the vegetables and herbs. This will result in a more flavorful pizza.
- Don't overcrowd the pizza. Too many toppings will make it soggy and difficult to cook evenly.
- Bake the pizza at a high temperature to get a crispy crust. The ideal temperature is 450 degrees Fahrenheit or higher.
- Keep an eye on the pizza while it's baking. It can burn quickly, so it's important to remove it from the oven as soon as it's done.
- Let the pizza cool for a few minutes before slicing and serving. This will help the cheese to set and prevent it from becoming too runny.
Conclusion:
Florentine pizza is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy spinach and cheese filling, crispy crust, and fresh vegetables, it's sure to be a hit with everyone at the table. So next time you're looking for a quick and easy meal, give Florentine pizza a try.
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