Spinach and egg farinata pizza is a delicious, gourmet way to enjoy gluten free pizza! Easy chickpea flour socca flatbread is layered with sautéed spinach, crispy prosciutto, parmesan cheese, and a perfectly cooked egg on top.
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Farinata Pizza Win! Easy Recipe
This fresh, yet comforting, easy weeknight pizza farinata is a perfect way to ring in the spring. It uses my favorite socca flatbread recipe for a quick and easy pizza crust, that also happens to be gluten-free. Bonus!
Once my love affair with socca flatbread, or farinata, began on an epic trip to Italy, I couldn’t stop enjoying it when I came home. Not only is it great for pizza crusts, but perfect to serve with dips or with my favorite weeknight gluten-free dinner ideas.
This version of egg, spinach and proscuitto farinata pizza recipe was invented when I had some leftover Italian meat to use up, but it would also work well with fried ham, bacon, or vegetarian style without the meat.
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Pizza night is a breeze using garbanzo bean (chickpea) flour. You can make a batch of farinata in minutes!
Anything goes for socca toppings, just like pizzas. (The version with sweet and savory pear, bacon, and brie socca is another must try!) For the spinach, prosciutto version, the hot fried egg melts the parmesan on top. If you’d like a more traditional-style pizza with sauce and cheese, follow the steps below.
- Place cooked farinata on a piece of parchment paper and assemble toppings and cheese on top.
- Preheat oven to 500ºF with a pizza stone inside. (If you don’t have a pizza stone, a cast iron skillet may be used, but be careful transferring the pizza inside!)
- Once the oven and stone are hot, place parchment with assembled socca pizza on top (I use a pizza peel to easily slide it on), and bake for 5-7 minutes.
Alternatively, if you don’t have a pizza stone, the pizza can be baked directly on the oven rack. Use a lower oven temperature of 425ºF.
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Farinata Pizza with Egg, Spinach, Prosciutto
Ingredients
- 4 Socca Flatbreads
- 4 slices prosciutto, chopped
- 2 cloves garlic, minced
- 8 ounces fresh baby spinach
- 4 eggs
- ¾ cup freshly grated Parmesan
- olive oil, for cooking
Instructions
- Heat a splash of olive oil over medium heat in a large nonstick skillet. Add chopped prosciutto and sauté for 30 seconds. Add garlic to pan and sauté for an additional 30 seconds. Add spinach to the pan, season lightly with salt and pepper, and sauté until spinach is wilted.4 slices prosciutto, 2 cloves garlic, 8 ounces fresh baby spinach
- Divide spinach / Prosciutto mixture evenly between the 4 socca flatbreads. Divide the parmesan on top of each one and set aside.
- Place pizzas on a cookie sheet and broil for 1-2 minutes, watching carefully, until Parmesan is melted.
- Wipe out skillet, add more olive oil, and heat over medium-high heat. Fry 4 eggs to your desired style and place one on top of each pizza. Serve immediately.4 eggs
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Thanks, Lucy! Your couscous looks amazing 🙂