Homemade Florentine Pizza with Spinach and Egg

Introduction

This Florentine pizza combines a homemade base with tomato, cheese, spinach and egg. It is a simple recipe, but it works much better when each layer is seasoned well so the final result does not taste too mild.

The dough can be prepared with Thermomix® or another compatible food processor to save time and make kneading easier, although it can also be made perfectly well by hand or with a stand mixer. The pizza is baked on a regular oven tray lined with baking paper.

Origin and inspiration

This recipe starts from the classic combination of spinach, cheese and egg on a pizza base. From there, I adapted it to ingredients that are easy to find in Germany and to the way I actually cook at home.

The first time I made it, the flavour was a little too mild. So I adjusted the seasoning in both the sauce and the spinach, adding a little more oregano, basil, pepper and nutmeg. I also adapted the baking method for a conventional oven tray, without needing a pizza stone.

The version shared here is the one I finally made, tested and adjusted at home: a simple and practical pizza with more character, while keeping the spirit of the original preparation.

A note on garlic

In many recipes on this blog I reduce garlic or leave it optional because not everyone tolerates it well. When garlic is important to the character of a dish, I say so clearly and keep the amount adjustable.

This Florentine pizza does not need garlic to taste good.

Ingredients

• For the dough (full recipe, about 670 g): 400 g flour, 220 g water, 30 g extra virgin olive oil, 20 g fresh yeast (½ cube) or 2 tsp dry yeast, 1 tsp sugar (or 1 tsp baking malt) and 1 tsp salt. For one 28–30 cm pizza use about 335 g dough and freeze the rest.
• 100–120 g tomato sauce
• 120–150 g mozzarella
• 80–100 g fresh spinach
• 1 egg
• 15–20 g Parmesan
• 1 tsp olive oil
• ½ tsp dried oregano
• ¼ tsp dried basil
• 1 pinch nutmeg
• salt
• black pepper
• optional: chilli flakes

Step-by-step preparation

1. Prepare the dough

Thermomix® option (TM7/TM6/TM5): place 220 g water, 1 tsp sugar (or 1 tsp baking malt), 20 g fresh yeast (or 2 tsp dry yeast), 400 g flour, 30 g extra virgin olive oil and 1 tsp salt in the mixing bowl, then knead for 2 min / dough mode. Shape into a ball, place in a lightly oiled bowl, cover and leave to rise for about 1 hour, until visibly increased in volume.

Without Thermomix®: combine 220 g lukewarm water, 1 tsp sugar (or 1 tsp baking malt), 20 g fresh yeast (or 2 tsp dry yeast), 400 g flour, 30 g extra virgin olive oil and 1 tsp salt in a bowl. Mix until a dough forms, then knead by hand for 8–10 minutes, until smooth and elastic. Shape into a ball, place in a lightly oiled bowl, cover and leave to rise for about 1 hour. The recipe makes about 670 g dough; use about 335 g for one 28–30 cm pizza and freeze the rest.

If you have made a larger batch of dough, divide it and keep only the amount needed for one pizza. The rest can be frozen well wrapped.

2. Prepare the spinach

Heat the olive oil in a frying pan. Add the spinach and cook for about 1–2 minutes, just until wilted.

Season with a pinch of salt, black pepper and a small amount of nutmeg. Remove from the heat and let it cool slightly.

This step is important because it prevents the spinach from releasing too much water onto the pizza.

3. Preheat the oven

Preheat the oven to 230 °C conventional heat.

If you are using a normal metal tray with baking paper, this temperature is sufficient for a good base; there is no need to go up to 250 °C.

4. Shape the pizza

Roll the dough out on baking paper into a disc about 28–30 cm across. Do not leave the centre too thick.

5. Season the sauce

Spread the tomato sauce over the dough, leaving about 1–1.5 cm free around the edge.

• oregano,
• basil,
• a pinch of salt,
• black pepper.

This extra seasoning makes a noticeable difference to the final flavour.

6. Add the cheese and spinach

Distribute the mozzarella evenly, add the sautéed spinach and sprinkle some of the Parmesan over the top.

7. Add the egg

Make a small well in the centre of the pizza and carefully crack in the egg. Add a little black pepper over the egg.

8. Bake

Place the pizza in the middle-lower part of the oven and bake for about 10–14 minutes, until the crust is golden, the cheese is bubbling, the egg white is set and the yolk remains slightly creamy.

The exact time will depend on your oven.

9. Finish the pizza

As soon as the pizza comes out of the oven, add the remaining Parmesan, a few drops of olive oil and freshly ground black pepper. Add a few chilli flakes if you like.

Serving

Serve immediately on a wooden board or large plate. For a more polished presentation, keep the egg visible in the centre and finish with a little grated Parmesan and a few small fresh spinach leaves around it.

Cut into 6 or 8 slices just before serving.

Recipe note

The first version tasted a little too mild, so in this adaptation the sauce and spinach are seasoned a little more generously with oregano, basil, pepper and nutmeg. This adds depth without overpowering the main ingredients.