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Prosciutto Fiorentina pizza

Prosciutto Fiorentina pizza

Ham, egg and spinach on a thin, crispy base. Just add sunshine

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  • Makes2
  • CourseLunch
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins
  • Pluspreheating the oven

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  • 260g spinach
  • 260g ricotta
  • 35g Parmigiano Reggiano, grated
  • 10g chives, finely chopped
  • Plain flour, for dusting
  • 440g pack Northern Dough Co Original Pizza Dough, defrosted
  • 4 Fragata Hot Peppers Guindillas, cut into rounds
  • 150g Galbani Mozzarella Cucina, coarsely grated
  • 2 British Blacktail Free Range Eggs
  • Extra virgin olive oil, to drizzle
  • 70g Principe Italian Prosciutto Crudo


  1. 1 Preheat the pizza oven to high, and wait until the middle of the stone reads 450oC. Alternatively, preheat a conventional oven to 230oC, gas mark 8. Boil the kettle. Put the spinach into a colander and pour over 1-2 kettlefuls of just-boiled water until wilted. Once cool enough to handle, squeeze out any excess moisture. Put the ricotta in a bowl and mix with the Parmigiano Reggiano and chives. Season.

  2. On a well-floured surface, roll out 1 ball of dough into a 30cm circle. Place it onto a pizza peel or flat floured baking sheet. Spread 1⁄2 the ricotta mixture over the base, scatter over 1⁄2 the spinach, then dot with 1⁄2 the hot peppers and sprinkle with 1⁄2 the mozzarella. Make a dip in the centre of the topping and crack an egg into it.

  3. Slide the pizza into the pizza oven (ensure it is a good distance away from the back), turn the heat to low and cook for about 2 minutes, turning it regularly, or bake in the preheated oven for 9-12 minutes, until the pizza is cooked and the egg is done to your liking.

  4. Drizzle the pizza with a little olive oil, drape over 1⁄2 the prosciutto and serve immediately. Repeat with the second pizza.


Typical values per item when made using specific products in recipe


4,575kJ/ 1,092kcals



Saturated Fat












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