Florentine pizza recipe


  • Make the pizza dough and tomato base as per our recipe.
  • Blanch baby spinach by drenching it in boiling water in a colander over the sink. Leave the spinach until it’s cool enough to handle, then squeeze out any excess moisture.
  • Roll the pizza base out flat to about 25cm diameter and dimple the surface with your fingers. Spread  with the tomato sauce, season and add the spinach. Top with grated Parmesan and torn mozzarella. Nudge the toppings away from the centre slightly to create a gap in which to crack the egg.
  • Slide the pizza directly onto hot oven base (please see our page ‘how to cook pizza). Cook as far away from the fire as possible as this pizza requires cooking a little longer to allow the yolk to cook.