If you’ve ever looked at a pizza and thought, ‘this would be better with an egg in the middle,’ then have we got a pizza for you!
Makes 1x 12” Pizza
1 250-330g homemade pizza dough ball or shop-bought pizza dough ball [link to recipe]
Tomato pizza sauce [link to recipe]
Suitable for: Adoro Pizza Oven by Drew&Cole
Prepare your pizza dough ahead of time. Our Classic Dough guide contains everything you need to know. Alternatively, you can use pre-made dough or pizza bases.
For this pizza, we recommend our D&C Pizza Sauce. It’s the perfect accompaniment to the delicious flavours in the other ingredients we’re using here. Alternatively, you can use any pre-made sauce you prefer.
Light up your Adoro according to the instructions and allow it to heat up to cooking temperature (350-450°C). You can easily check the temperature with the handy thermometer on the door.
Dust your prep surface – ideally your pizza peel – with a generous coating of flour, then add your pizza base.
Spread the tomato sauce (tinned or homemade) evenly over the base, leaving a 2cm gap around the edge.
Blanch the spinach in a colander over the sink and leave to cool before squeezing to remove excess moisture.
Add sliced mozzarella, and cooked spinach, leaving space in the centre. Finally crack the egg in the middle. Remember, with a classic Neapolitan-style pizza, it’s important not to overload on toppings as this can make the pizza soggy, causing it to stick to the peel or pizza stone.
Ensure your Pizza Peel is coated with a generous dusting of flour, then slide it under your pizza.
Open the door of your Adoro and carefully slide the pizza off the peel and on to the centre of the pizza stone, avoiding contact with the edges of the oven. Close the door and allow your pizza to cook.
For best results, open the door and turn the pizza 90-180° every 15-20 seconds to ensure it cooks evenly on all sides. Simply slide the Pizza Peel under the pizza and remove from the oven, then spin the pizza using tongs or other suitable utensils. Return the pizza to the centre of the stone and close the door.
Once cooked (approx. 60 seconds in total), open the door and remove the pizza with the peel and serve immediately.
Depending on cooking temperature and other conditions, your pizza may take slightly longer to cook. If needed, simply pop it back in for a few seconds.