Florentine pizza
Silky spinach, tangy tomato and salty Parma ham sit neatly on a traditional pizza base, topped with a perfectly cooked egg – this classic Italian Florentine pizza recipe boasts vibrant, fresh flavours for a delicious dinner idea that's perfect for sharing.
- To make the pizza dough, mix the flour, sugar, 2 tsp salt, and yeast in a bowl. Stir in the oil and add about 300ml (10fl oz) lukewarm water to make a soft, but not sticky dough.
- Tip onto a floured work surface and knead for 10 minutes. Transfer to a clean bowl, cover with oiled clingfilm and set aside to prove in a warm place for 1 hour, or until doubled in size.
- Meanwhile, cook the tomatoes in a pan until thickened and reduced; season well. Preheat the oven to its highest setting. Divide the dough into 4 and shape each into a ball. Roll out thinly and put on 4 baking sheets lined with nonstick baking paper.
- Spread each base with tomato sauce, then scatter over the spinach, mozzarella and ham. Bake, in batches if needed, for 8 minutes.
- Crack an egg in the centre of each pizza. Continue baking for 2-3 minutes more, until the egg is just set and the crust is crisp.
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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.
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