Name: Florentine Pizza with Spinach, Mushrooms, and Eggs Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Italian
Ingredients: 1 30cm (12in) bought pizza base; 6 rounded tbsp tomato sauce (we used Loyd Grossman’s Tomato and Chilli); 175g washed spinach leaves; About one third of a 290g jar of antipasti mushrooms; 50g Parmesan, finely grated; 4 medium eggs (large may overflow)

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Introduction

Florentine pizza combines the comforting flavors of spinach, eggs, and parmesan on a crispy tomato base. It’s a delicious twist on traditional pizza, perfect for a simple lunch or dinner that feels special without much effort.

A round pizza with a thick golden crust on a white marbled surface, topped with a red tomato sauce base, a layer of melted cheese, scattered green spinach, slices of mushrooms, and three sunny-side-up eggs evenly spaced on top. One slice is cut out and placed on a white plate with a blue rim below, showing all the layers clearly: the crust is thick and fluffy, the sauce is vibrant red, the cheese is melted and slightly browned, the spinach is dark green, mushrooms are light brown and soft, and the eggs have bright yellow yolks in the center. A knife with a light handle lies beside the pizza on the marble surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

30cm/12in bought pizza base
6 rounded tbsp tomato sauce (we used Loyd Grossman’s Tomato and Chilli)
175g washed spinach leaves
About a third of a 290g jar of antipasti mushrooms
50g parmesan, finely grated
4 medium eggs (large eggs may overflow)

Instructions

Step 1: Preheat the oven to 200°C (Gas 6, fan 180°C). Place the pizza base on a baking sheet and spread the tomato sauce evenly over it.
Step 2: To cook the spinach, put it into a microwavable bowl, cover with cling film and pierce a few times. Microwave on High (850W) for 2 minutes until wilted, or cook in a covered pan on the stove for 2-3 minutes. Drain the spinach well and spread it evenly over the pizza base.
Step 3: Drain mushrooms from the jar using a fork, scatter them over the spinach, season to taste, and sprinkle with half of the grated parmesan. Bake the pizza for 10 minutes.
Step 4: Remove the pizza briefly from the oven. Make four small dips in the spinach with the back of a spoon, then carefully crack an egg into each dip. Sprinkle the remaining parmesan on top.
Step 5: Return the pizza to the oven and bake for another 6 to 8 minutes, until the eggs are just set.

Tips & Variations

Use fresh spinach leaves if possible for a brighter flavor, and make sure to drain them well to avoid soggy pizza.
Swap antipasti mushrooms for sautéed button mushrooms or add olives for extra depth.
If you prefer firmer eggs, leave the pizza in the oven a little longer, but watch closely to avoid overcooking the yolks.

Storage

Store any leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven at 180°C for 8-10 minutes to keep the crust crispy. Microwaving may make the base soggy.

How to Serve

A round pizza with a thick golden-brown crust sits on a square silver tray over a white marbled surface. The pizza has three sunny-side-up eggs placed evenly on top, surrounded by dark green cooked spinach and light brown mushroom pieces scattered within melted cheese and red tomato sauce. A slice has been cut out and placed on a white plate with blue rims, showing the soft yellow yolk and fluffy texture of the crust. A woman’s hand is cutting the pizza with a silver knife beside the plate, and the scene is bright and simple. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pizza dough instead of a bought base?

Yes, homemade dough works wonderfully and allows you to customize thickness and texture. Just prepare and stretch your dough as usual before adding the toppings.

What should I do if I don’t have a microwave to wilt the spinach?

You can cook the spinach in a covered pan on the stove for 2 to 3 minutes until wilted. Make sure to drain it well to prevent the pizza from becoming soggy.