Florentine pizza

Florentine pizza

Posh Eggs
40 mins
Louise Hagger

Home-made pizza wins hands down when compared to a lukewarm soggy-bottomed takeaway one. You can freeze the dough after the first rise, then simply defrost, roll out and top whenever you fancy.


Quantity Ingredient

For the pizza base

Quantity Ingredient
1 x 7g sachet fast-action dried yeast
1 teaspoon sugar
225g strong white bread flour
1 teaspoon salt
olive oil, to grease
semolina, to dust

For the pizza topping

Quantity Ingredient
160g tomato passata, seasoned with dried oregano, salt and pepper
125g mozzarella, torn
150g baby spinach, wilted and well-drained
1 small red chilli pepper, finely sliced
55g spicy italian salami
4 eggs
20g finely grated parmesan
extra virgin olive oil, to drizzle
handful basil leaves
freshly ground black pepper


  1. First make the pizza base. Pour 100 ml lukewarm water into a bowl. Sprinkle the yeast and sugar over the surface, whisk with a fork then set aside for 5 minutes in a warm place until frothy.
  2. Sift the flour and salt into a large bowl. Make a well in the centre. Pour in the yeast mixture along with 50 ml lukewarm water, and mix quickly to form a soft, pliable dough. Knead on a lightly floured surface for 8–10 minutes, until smooth. Shape into a ball then place in a lightly oiled bowl and cover with cling film. Set aside to rise for 1 hour, or until doubled in size. Punch down on the dough to remove any large air bubbles. Divide into two and roll each portion into a ball. Cover loosely with oiled cling film and set aside for 20 minutes.
  3. Preheat the oven to 220°C and put two baking sheets inside to heat up.
  4. Stretch and roll each ball of dough into a 28 cm disc. Sprinkle the hot baking sheets with semolina and put one base on each. Spread the tomato passata thinly over the bases leaving a border around the edge. Scatter with the mozzarella, spinach, chilli pepper and salami, Make two ‘nests’ in the topping of each pizza and crack an egg into each. Finally, sprinkle over the parmesan and season with salt and pepper. Cook in the oven for 10–12 minutes. Drizzle with extra virgin olive oil, tear over the basil leaves and serve.
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