Pizza Tomato Florentina Recipe

Activate yeast and mix

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with sugar and yeast. Let sit 5–7 minutes until foamy. In a large bowl, combine flour and salt. Add yeast mixture and olive oil. Stir until a shaggy dough forms.

Knead and rise

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Form into a ball, place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 60–90 minutes. (If using store-bought dough, bring it to room temperature before stretching.)

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes before baking.

Shape

After the dough has risen, punch down and transfer to a lightly floured surface. Stretch or roll into a 12-inch round. Transfer to a piece of parchment or a pizza peel dusted with semolina or flour.

Heat 1 tsp olive oil in a small saucepan over medium heat. Add minced garlic and cook 20–30 seconds until fragrant but not browned. Add crushed tomatoes, tomato paste, dried oregano, salt, pepper, and optional sugar. Stir, bring to a gentle simmer and cook 5–7 minutes to meld flavors and slightly thicken. Remove from heat and set aside to cool slightly.

Wilt spinach

Heat 1 tbsp olive oil in a skillet over medium heat. Add spinach, 1/4 tsp salt and a pinch of black pepper. Sauté just until wilted, about 1–2 minutes. Remove excess liquid by pressing spinach in a sieve or on paper towels. Let cool slightly and squeeze out any remaining moisture.

Prepare mozzarella

Tear or slice the fresh mozzarella into pieces no larger than 1/2 inch. Pat dry if very moist to avoid a soggy pizza.

Spread an even layer (about 3 tbsp) of the tomato sauce over the stretched dough, leaving a 1/2-inch border for the crust.

Scatter the wilted spinach evenly over the sauced dough.

Distribute the torn mozzarella across the pizza in an even layer.

Sprinkle the grated Parmesan evenly and add optional red pepper flakes if using.

Slide the pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake for 6–8 minutes until the crust is golden and cheese is bubbling.

Remove the pizza from the oven. Using a spoon, make two small wells in the cheese near the center (or simply leave two small open areas) and crack one egg into each well. Return pizza to the oven and bake an additional 3–5 minutes, until egg whites are set but yolks remain slightly runny (or longer if you prefer firm yolks).

When done, remove pizza from oven. Sprinkle with fresh basil leaves, drizzle with 1/2 tbsp extra virgin olive oil, and season lightly with a pinch of salt and black pepper to taste.

Let rest 2 minutes, slice, and serve hot.