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Florentine pizza recipe

47 ratings

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

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

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.
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.
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 mins.
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.

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