Turmeric Deli Dough Florentine Pizza


1 ball of Turmeric Deli Dough
2-3 large handfuls baby spinach
2-3 tbsp tomato pizza sauce
2 large handfuls grated mozzarella
1 medium free-range egg
Parmesan to serve


  1. Preheat the oven to 250ºC.
  2. Rinse spinach and cook until wilted. Place in colander and press gently to remove liquid. Leave to cool and drain whilst you prepare the base.
  3. For best results hand stretch (rather than roll out) the Turmeric Deli Dough into a 12” pizza round (see our videos for top tips and hand stretching instructions). Pre heat a heavy baking tray or pizza stone, then flour and lay pizza base out. Cook for 3 minutes until the dough is just starting to rise.
  4. Bring the pizza base out of the oven, spread the tomato sauce over the base and sprinkle over half of the grated mozzarella.
  5. Spread the spinach out over the pizza, leaving a space in the middle for the egg. Top with the remaining mozzarella, then carefully crack the egg on top in the centre.
  6. Place the Pizza into the oven without the baking tray, placing the pizza directly onto the oven shelf allowing the base to cook thoroughly and for crispier crusts.
  7. Cook for 3-4 minutes, or until the egg is cooked to your liking.
  8. Serve with cracked black pepper and parmesan shavings.