Florentine Pizza

PREP: 45 Minutes
COOK: 15 - 20 Minutes
Skill Level: Easy
Picture of a Florentine Pizza

Nutrition Info (Per Serving)

701 kcal Energy
99g Carbohydrate
29g Protein
3.5g (of which Sugar)
19g Fat
7g Fibre
10g (of which Saturated Fat)
2.3g Salt


500g pack ciabatta bread mix

150g passata

3 tomatoes, thinly sliced

200g grated Cheddar & mozzarella cheese mix

260g bag spinach

2 medium eggs


1. Mix the bread mix with 280-300ml warm water to form a soft dough. Using a food mixer with a dough hook, knead for 8 minutes (or knead by hand for 10 minutes). Place in an oiled bowl, cover and leave in a warm place for 30 minutes until doubled in size.

2. Preheat the oven to 200°C, gas mark 6.

3. Knock back the dough and divide into 2. Roll each out into a rough 28cm circle and place each on a greased baking tray. Spread with the passata and top with tomatoes. Sprinkle over the cheese.

4. Place the spinach in a large bowl, cover with clingfilm and microwave for 2 minutes, squeeze out the excess liquid and scatter over the pizzas.

5. Make a slight well in the centre and crack an egg into the centre. Bake for 15-20 minutes until golden.


Cooking Tips

Try using a wholemeal or mixed grain bread mix. Add a pinch of chilli flakes to the passata for an extra kick.

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