Individual Pizza Florentine

Individual Pizza Florentine


  • 35g pizza dough
  • 15g plain flour
  • 15g butter
  • 8floz semi-skimmed milk
  • 15g cooked, drained spinach
  • 10g roquette
  • 1 large egg
  • 1 peeled garlic clove
  • Salt and black pepper to taste

Preparation method

  1. Roll out pizza dough into 5” disc
  2. Melt butter and add flour to form roux, add milk until mixture coats the back of a spoon. Season and add whole garlic. Set aside.
  3. Roughly chop spinach, removing any excess liquid as you go.
  4. Spread pizza base with a thin coating of béchamel (discard garlic)
  5. Evenly sprinkle spinach and roquette across base.
  6. Crack egg into the centre of pizza.
  7. Season with salt and black pepper and bake until dough is risen and egg white is firm to touch.
  8. Serve immediately.

Dried pancetta can also be sprinkled across top.