Hands up who likes eggs? Well I do and I’m always drawn towards dishes with eggs. A few years ago on a long weekend in Florence, Italy I had a traditional Fiorentina pizza that combines spinach and baked eggs at a wonderful little pizza place tucked away on a side street in central Florence (sadly I can’t remember the restaurant’s name). I’m telling you now it was one of the best things I’ve ever eaten in one of the most beautiful cities in the world.
My pizza here uses eggs too but combines them with harissa paste and veggies to make light crispy pizza that is a little bit spicy and really delicious. I made 2 pretty large pizzas in one hit and between the 4 of us there was nothing left on the board at the end of dinner. A testament to how good it was!
So here’s the eggcellent (sorry couldn’t help myself :)) nutritional lowdown on eggs: they are high quality proteins, have vitamins & minerals as well as being a source of good fats for the body. This good fat is of the unsaturated, heart-healthy variety that your body needs for keeping cell membranes healthy, protecting internal organs and helping with absorbing fat-soluble vitamins. Good huh?
I’ve used a wholewheat pizza base here for added nutrition but you can use a regular white flour base if you wish.
Harissa and Egg Wholewheat Pizza
Pizza Dough (this amount will make 3-4 large pizzas or 6-8 smaller ones. You can freeze the remaining dough for later use)
2 lbs wholewheat flour, white bread flour or Tipo 00 flour or 1 3/4 lbs g strong white bread flour, plus 6 oz finely ground semolina flour
1 tsp fine sea salt
2 x 7g dried yeast sachets
1 tbsp golden caster sugar
4 tbsp extra virgin olive oil
2 3/4 cups lukewarm water
1/2 cup marinara sauce
1/2 cup harissa paste
2 tsp cumin
6 oz mozzarella torn into small pieces
8 oz heirloom or cherry tomatoes, halved or quartered if large
3 oz mushrooms, halved
1/4 cup parsley
- Preheat the oven to 500 f. Coat 2 sheet pans with a little olive oil and set aside.
- In a mixing bowl, combine marinara, harissa paste and cumin.
- On a lightly floured surface, roll the some of the dough into 2 thin rounds about 10 inches in diameter and 1/8 inch thick and place on sheet pans.
- If the dough shrinks, leave it at room temperature for 10 minutes and roll again.
- Bake until the dough is slightly puffed and set, about 5 minutes.
- Spread the marinara mixture over the dough. Top with the cheese, then tomatoes and mushrooms.
- Bake until the egg is set and the crust is golden, about 10 minutes.
- Serves garnished with the parsley and with a crisp green salad.