Fiery Florentine Tofu & Poached Egg Pan Pizza

Fiery Florentine Tofu & Poached Egg Pan Pizza ingredients

• 13.8 oz refrigerated pizza dough
• 3 tbsp olive oil
• 14 oz extra-firm tofu
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3/4 cup good quality marinara sauce
• 1/4 tsp red pepper flakes (for sauce)
• 1 medium green bell pepper
• 2 medium Roma tomatoes
• 1 cup fresh spinach
• 4 large eggs
• 1.25 cups shredded mozzarella cheese
• 1/4 cup sliced black olives
• 2 tbsp fresh oregano or parsley

Watch how to make Fiery Florentine Tofu & Poached Egg Pan Pizza

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Fiery Florentine Tofu & Poached Egg Pan Pizza

1. Preheat your oven to 425°F (220°C). Pour 2 tablespoons of olive oil into a 10-inch cast iron skillet or an equivalent round oven-safe pan, ensuring the bottom and sides are well coated.
2. Carefully unroll the refrigerated pizza dough and press it evenly into the bottom and slightly up the sides of the prepared skillet, creating a small rim.
3. Press the extra-firm tofu between paper towels to remove excess moisture, then cut it into 1/2-inch cubes. In a bowl, toss the tofu cubes with 1 teaspoon Italian seasoning, 1/2 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. Heat 1 tablespoon of olive oil in a separate non-stick pan over medium-high heat. Add the seasoned tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown and slightly firm on all sides. Remove from heat.
5. In a small bowl, stir 1/4 teaspoon red pepper flakes into the 3/4 cup of marinara sauce. Spread the spicy marinara sauce evenly over the pizza dough in the skillet, leaving a small border for the crust.
6. Dice the green bell pepper and quarter the Roma tomatoes. Evenly distribute the cooked tofu cubes, diced green bell pepper, quartered tomatoes, and 1 cup of fresh spinach over the marinara sauce.
7. Sprinkle half (about 1/2 cup) of the shredded mozzarella cheese and all of the 1/4 cup of sliced black olives over the vegetable and tofu layer.
8. Using the back of a spoon, gently create 4 small indentations (wells) in the toppings, ensuring they are deep enough to hold an egg. Carefully crack one large egg into each well. Sprinkle the remaining 3/4 cup of shredded mozzarella cheese over the eggs and surrounding toppings.
9. Bake the pan pizza for 18-22 minutes, or until the crust is golden brown, the egg whites are fully set (yolks can be runny), and the cheese is melted and bubbly with some browned spots.
10. Carefully remove the skillet from the oven. Let the pizza rest for 5 minutes before slicing into 4 equal wedges. Garnish with fresh oregano or parsley and serve hot.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.