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Florentine pizza recipe

Florentine pizza recipe

47 ratings

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Silky spinach, tangy tomato and salty Parma ham top a traditional pizza base, finished with a perfectly cooked egg. This traditional Italian Florentine pizza recipe boasts vibrant flavours for a delicious dinner idea that's perfect for sharing. See method

  • Serves 4 (makes 4 pizzas)
  • Takes 25 mins, plus proving
  • 889 calories / serving
  • Freezable

Ingredients

  • 400g tin chopped tomatoes
  • 1 x 240g bag baby spinach, wilted
  • 125g mozzarella ball, torn
  • 250g bag grated mozzarella
  • 1 x 88g pack Parma ham, torn
  • 4 eggs

For the pizza dough

  • 500g strong bread flour
  • 1 tsp caster sugar
  • 2 x 7g sachets dried yeast
  • 2 tbsp extra-virgin olive oil, plus extra for greasing

Perfect with:

  • Birra Moretti Premium Lager Beer Can 10x330ml
    A well-balanced lager, perfect with Italian cuisine
  • Birra Moretti Zero Alcohol Free Beer 4 x 330ml
    A non-alcoholic beer with hoppy and citrus notes

Perfect with:

  • Birra Moretti Premium Lager Beer Can 10x330ml
    A well-balanced lager, perfect with Italian cuisine
  • Birra Moretti Zero Alcohol Free Beer 4 x 330ml
    A non-alcoholic beer with hoppy and citrus notes

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    If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

    Each serving contains

    • Energy

      3735kj
      889kcal       44%

    • Fat

      36g 51%

    • Saturates

      17g 84%

    • Sugars

      7g 8%

    • Salt

      4g 67%

    of the reference intake
    Carbohydrate 102.8g Protein 45.7g Fibre 7.7g

    Method

    1. 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 lukewarm water to make a soft, but not sticky dough.
    2. Tip onto a floured work surface and knead for 10 mins. Transfer to a clean bowl, cover with oiled clingfilm and set aside to prove in a warm place for 1 hr, or until doubled in size.
    3. 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.
    4. Spread each base with tomato sauce, then scatter over the spinach, mozzarella and ham. Bake, in batches if needed, for 8 mins.
    5. Crack an egg in the centre of each pizza. Continue baking for 2-3 mins more, until the egg is just set and the crust is crisp.

    Freezing and defrosting guidelines

    In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

    See more Italian recipes

    Drinkaware

    Birra Moretti L'Autentica and Birra Moretti Sale Di Mare are brewed in the UK. Birra Moretti Zero is brewed in the Netherlands. Birra Moretti Zero contains ≤ 0.05% ABV.

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