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Florentine pizza recipe

Florentine pizza recipe

44 ratings

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. See method

  • Serves 4 (makes 4 pizzas)
  • 10 mins to prepare and 15 mins to cook, plus proving
  • 889 calories / serving
  • Freezable


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

For the pizza dough

  • 500g (1lb) strong bread flour
  • 1 tsp caster sugar
  • 2 x 7g sachets dried yeast
  • 2 tbsp extra-virgin olive oil, plus extra for greasing
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • 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


  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.

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