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Jennifer’s Florentine Pizza

Jennifer John


Serves: 4

Prep time: 15 mins + resting time

Cook time: 15-20 mins


500g pack ciabatta bread mix

150g passata

3 tomatoes, thinly sliced (200g)

200g grated Cheddar & mozzarella cheese mix

260g bag Spinach

2 medium eggs

Veg Portions / Serving: 2


Kitchen Ninja

Wilted spinach and egg make for a delicious pizza topping – simply add with any of your other favourite ingredients and enjoy.


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.

Preheat the oven to 200oC/gas mark 6.

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.

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.

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


Cooks tip:

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

Kids in the kitchen:

The kids will love making the dough – get them to mix the ingredients and to knead by punching, stretching and folding the dough. They can spread the passata over the dough with the back of a spoon, and let them do the toppings (older kids can crack the egg, younger ones are probably best just doing the other toppings).

Jennifer John

Jennifer John, a trained home economist and a member of the Guild of Food Writers has been working with the Discover Great Veg campaign for many years, including, developing recipes.

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