20 Minute Fiorentina Pizzas Recipes

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CHICKEN FLORENTINE PIZZA



Chicken Florentine Pizza image

Pizza at home can be just as tasty as one from a local pizzeria. This pizza gets a jumpstart by using a lot of ready-made ingredients, including the dough. The trick is how you cook the dough.

Provided by thedailygourmet

Categories     Pizza

Time 55m

Yield 8

Number Of Ingredients 11

¼ teaspoon salt
¼ teaspoon garlic powder
1 cup fresh spinach
1 tablespoon water
1 (14 ounce) package refrigerated pizza dough
1 tablespoon olive oil
⅓ cup pizza sauce
⅔ cup shredded Italian cheese blend, divided
⅓ cup chopped cooked chicken breast
¼ cup sun-dried tomatoes, cut into thin strips
1 tablespoon butter

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Mix salt and garlic powder together in a small bowl.
  • Combine spinach and water in a microwave steamer. Microwave on high for 60 seconds. Drain spinach, then squeeze out any excess water.
  • Roll pizza dough on a lightly floured surface to a 14-inch circle.
  • Pour oil into a 12-inch cast iron skillet. Sprinkle 1/2 of the garlic salt over the bottom of the skillet. Place dough into the skillet and shape crust so edges come up the sides of the skillet. Prick holes in the bottom of the dough with a fork.
  • Spread pizza sauce over the dough. Sprinkle 1/2 of the Italian cheese over the sauce. Add spinach, chicken, then sun-dried tomatoes. Top with remaining cheese.
  • Bake in the preheated oven for 20 minutes.
  • Remove from the oven. Run butter along the edges of the crust, then sprinkle the remaining garlic salt over the melted butter. Bake for 5 more minutes.
  • Transfer pizza to a pizza peel and let rest for 5 minutes before slicing.

Nutrition Facts : Calories 214.7 calories, Carbohydrate 26 g, Cholesterol 15.8 mg, Fat 8.3 g, Fiber 1.1 g, Protein 8.6 g, SaturatedFat 3 g, Sodium 592.1 mg, Sugar 3.6 g

FLORENTINE PIZZA



Florentine Pizza image

There is a restaurant called Papalucci's here in Belmont Shore that serves an awesome florentine pizza. I've tried to duplicate it for years and I think I finally got it! It's not like most florentine pizzas and it's sooooo good and can be topped with chicken or mushrooms or whatever else strikes your fancy. I hope you like it. This recipe does not include the pizza dough. If you are not using store bought, there are dozens of great pizza dough recipes already posted on 'Zaar to try.

Provided by Hunkle

Categories     Spinach

Time 40m

Yield 1 12 inch pizza, 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon unsalted butter
1 tablespoon flour
1/2 teaspoon garlic, minced
1/2 cup half-and-half cream
1/8 teaspoon white pepper
2 ounces parmesan cheese, grated
2 ounces mozzarella cheese, grated
0.25 (12 ounce) bag frozen chopped spinach, thawed
0.25 (10 ounce) container pesto sauce (I use Classico)
3/4 cup mozzarella cheese, grated

Steps:

  • Preheat the oven to 400 degrees.
  • For the alfredo sauce.
  • Melt the butter in a medium saucepan over medium-low heat.
  • Add the minced garlic and saute for a minute.
  • Add in flour and stir until it is evenly incorporated with the butter making a loose paste.
  • Add in the half and half cream. Bring to a simmer over low heat, whisking constantly until thickened. Do not allow the sauce to boil.
  • Simmer for minute or so over low heat stirring continuously until sauce is thick enough to coat the back of a wooden spoon.
  • Mix in the mozzarella and parmesan cheeses stirring constantly to melt them evenly. Be sure to reserve the remaining mozzarella for the topping.
  • Season with white pepper to taste.
  • For the spinach topping.
  • Squeeze as much of the water from the spinach as possible.
  • Puree the pesto sauce and spinach together in a food processor until the pesto and spinach are combined. Scrape the sides and bottom of the food processor with a rubber spatula to ensure all the pesto is incorporated. The final product should be a paste that will hold a shape.
  • Place the prepared pizza dough on a lightly oiled baking sheet or pizza stone.
  • Spread the alfredo sauce evenly over the pizza dough.
  • Spread the spinach/pesto mixture over the alfredo sauce.
  • Top with the remaining mozzarella cheese.
  • Bake for 20 minutes or until crust is brown and cheese is bubbly.

DEEP-DISH FLORENTINE PIZZA



Deep-Dish Florentine Pizza image

A great deep dish pizza that I have made for years. Leftovers are good reheated or cold. Kids might not like it because of the spinach & mushrooms. This is a not a quick recipe. It's not complicated but has many steps. It's worth the work. Once you have the basic recipe down, you can play with the ingredients. I often cut back on the salt in the dough & add garlic salt, basil & oregano. I also use the dough recipe for a hand tossed thinner crust pizza. I usually save this for a slow weekend. To speed things up I use pre-shredded cheese and bulk Italian sausage when I can find it. If you don't like whole wheat in your crust, just replace with white flour. The crust is pretty crunchy.

Provided by Chef Zephyr

Categories     One Dish Meal

Time 1h40m

Yield 1 14-inch pizza, 8 serving(s)

Number Of Ingredients 18

1/2 cup white cornmeal
4 teaspoons white cornmeal
1 (1/4 ounce) package active dry yeast
1 cup warm water
1 tablespoon sugar
1 tablespoon olive oil
1 1/2 teaspoons salt
2 cups white flour
1/2 cup whole wheat flour
1 lb mild Italian sausage
1 (10 ounce) package frozen chopped spinach
1/2 cup chopped onion
1 garlic clove, minced
16 ounces mozzarella cheese, shredded
1 (4 1/2 ounce) jar sliced mushrooms, drained
2 (8 ounce) cans pizza sauce
1/4 cup water
1/2 cup grated parmesan cheese

Steps:

  • For crust:
  • Grease a 14-inch deep dish pizza pan. (or 2 9-inch square baking pans).
  • Sprinkle with 4 teaspoons cornmeal.
  • Dissolve yeast in warm water & sugar in mixing bowl.
  • Add 1/2 cup cornmeal, oil, salt and 1/2 cup whole wheat flour and 1 cup white flour.
  • Mix well.
  • Stir in enough additional flour to make a soft dough.
  • Knead for about 5 minutes.
  • Shape to form ball; place in greased bowl, turning once to coat surface. Cover, let rise in warm place about 45 minutes until double.
  • Punch dough down.
  • Cover.
  • Let rest 10 minutes.
  • Roll out or stretch dough to fit pan and come up sides forming a 1 inch rim. Let rise from 5 minutes - 20 minutes depending on how you chewy you want the crust.
  • For topping:
  • While dough is rising, thaw spinach in microwave.
  • Squeeze moisture from spinach.
  • Remove meat from casing if necessary.
  • Brown in a 12-inch skillet with onion & garlic.
  • Drain the fat off.
  • Add spinach, cook about 10 minutes more.
  • Spread cheese evenly over crust.
  • Arrange meat mixture over cheese.
  • Top with mushrooms.
  • Combine pizza sauce & water.
  • Spread over toppings.
  • Bake at 450 degrees for about 15 - 18 minutes.
  • Sprinkle grated Parmesan cheese over pizza.
  • Bake an additional 5 - 10 minutes.
  • Let rest 5 - 10 minutes before cutting.

Nutrition Facts : Calories 648.4, Fat 34.1, SaturatedFat 14.6, Cholesterol 82.6, Sodium 1877.6, Carbohydrate 51.5, Fiber 4.3, Sugar 8.9, Protein 34.2

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