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Pizza Florentine

  • 4.0 Star
  • Timer Prep 10 min
    Cook 41 min
  • Chart 560.0 cal/
  • Chef hat Easy


Thinly slice the brown mushrooms. Drain and chop the pitted black olives. Crush the garlic cloves. Cut the mature Cheddar into 1cm cubes.


  1. 1 Heat 1 tbsp oil in a saucepan, add the garlic and cook for 30 seconds.
  2. 2 Stir in the tomatoes, oregano and sugar. Bring to the boil and simmer for 20-25 minutes until thick then season and set aside. Move on to the next step while you wait.
  3. 3 Meanwhile, put the spinach in a colander and slowly pour over a kettle of boiling water. Once the spinach has wilted, press with a potato masher to squeeze out the excess water, then roughly chop.
  4. 4 Heat the oven to 190C°/375°F/gas 5 (170 ̊C for fan ovens) and put 2 baking sheets in to heat.
  5. 5 Spread half the tomato sauce over each pizza base, leaving a 1cm border.
  6. 6 Divide the ham between the pizza bases, crumpling it slightly, then top with the spinach, mushrooms, cheese and olives. Drizzle with the remaining oil.
  7. 7 Make a well in the pizza toppings with your fingers, then crack an egg into each; season.
  8. 8 Remove the hot baking sheets from the oven and transfer the pizzas onto them. Bake for 15 minutes until cooked through.

2 Reviews

  • Michelle

    Very nice. Be careful not to overcook the egg, and you may want to add extra seasoning.

  • Lynda

    A nice change from traditional pizza toppings. I added the egg half way through which was perfect for a runny yolk!

  • Average per serving
  • Calories 560.0kCal
  • Fat8.6g
  • Saturated8.5g
  • Salt2.26g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg