Traditional Florentine Pizza

florentine pizza

This classic Italian Florentine pizza recipe boasts vibrant, fresh flavours for a delicious dinner idea that's perfect for sharing.

Prep time: 70 minutes

Cook time: 15 minutes

Servings: 4 people


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 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.


1 x 400g tin chopped tomatoes
1 x 240g bag baby spinach, wilted
125g mozzarella ball, torn
1 x 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