Florentine Pizza with Leeks

5 from 2 votes

This Florentine pizza features homemade dough, sautéed leeks, gooey mozzarella, and a sunny-side-up egg right in the middle. Perfect for a Friday night in, this crispy pizza, as strange as it may look, is about to become your new favorite pie.

Prep Time2

Cook Time10

Total Time2 10

Course: Main Course

Cuisine: American, French, Italian

Diet: Vegetarian

Servings: servings

Calories: 563kcal

Ingredients

Crust

3/4 cups water lukewarm
1 tsp. dried yeast
1 3/4 cups all-purpose flour
pinch salt

Toppings

5 tbsps pizza sauce
baby spinach handful
1 leek sauted
1 ball cheese mozzarella
1 egg
black pepper ground, for Seasoning

US Customary - Metric

Instructions

To make the pizza base, place the water and yeast in a bowl and mix. Let sit for a few minutes while you weigh out the flour.
Add the flour to the yeast mixture and mix until you have a shaggy dough. Turn the dough out onto a floured surface and knead for around 8 minutes, until the dough is smooth and springs back when poked. Lightly cover the dough in olive oil, place in a large bowl, cover and leave to rise somewhere warm for 1.5 hours or until doubled in size.
Punch the air out of the dough and use your hands to press it into a circle roughly 12 inches in diameter, don’t worry about being too exact.
Preheat the oven to 428°F (220°C) and let it get completely hot before putting the pizza in the oven.
Saute the leeks with a little butter in a frying pan until they begin to soften – 5-10 mins.
Top the pizza with all the toppings except the egg and place in the oven for 5 minutes. Pull out and crack the egg into the centre. Bake for another 5 minutes.
Serve immediately.

Notes

If you want to save some prep time, you can make the dough up to 48 hours ahead of time using cold fermentation.

For a more traditional Florentine experience, substitute red sauce for Florentine white sauce.

Nutrition