Photo of Florentine pizza by WW

Florentine pizza

Points® value
Total Time
35 min
10 min
25 min


White Self Raising Flour

180 g

0% fat natural Greek yogurt

200 g


80 g, young leaf


100 g


2 clove(s), crushed

Basil, fresh

2 tablespoon(s), chopped

Light Mozzarella

80 g, sliced

Oregano, Dried

2 teaspoon(s), level

Egg, whole, raw

2 medium, raw

Salad leaves

1 portion(s)


  1. Preheat the oven to 220°C, fan 200°C, gas mark 7 and put a large baking sheet in the oven to heat up. In a medium bowl, combine the flour and yogurt to form a dough. Divide the dough in half, then roll out each piece on a sheet of baking paper to form a 15cm-diameter circle, then transfer the pizza bases (on the baking paper) to the preheated tray. Bake for 10 minutes.
  2. Meanwhile, set a large lidded frying pan over a medium heat. Add the spinach, then cover and cook for 2-3 minutes until just wilted. Drain.
  3. In a small bowl, combine the passata, garlic, and basil and season to taste. Spoon the sauce over the pizza bases, leaving a border around the edge.
  4. Scatter over the mozzarella, wilted spinach, oregano and some freshly ground black pepper, leaving a space in the centre. Carefully crack an egg into the space on each base. Reduce the oven temperature to 200°C, fan 180°C, gas mark 6, then return the pizzas to the oven and cook for 8-10 minutes or until the egg whites are set. Serve the pizzas with the salad.


Experiment with various veggie toppings – we like butternut squash, red onion and broccoli tossed in za’atar for added spice and flavour.