Egg Pizza (Florentina pizza)
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Pizza with egg on top? You’re in for a treat! Crispy crust, gooey mozzarella, garlic sautéed spinach and runny eggs come together for this scrumptious egg pizza.
It looks like I’ve got one of the best vegetarian pizzas for you today!
I am a perpetual lover of pizza. It makes an appearance on my table at least once per week. But I could eat it every day. Seriously.
And I’m totally in love with this pizza crust topped with melted cheese, juicy garlic spinach, and perfectly cooked eggs with runny yolks.
Doesn’t that sound like heaven with all those delicious fresh flavors and textures?
It makes truly a satisfying meal that is great for lunch, pizza night and breakfast too!
Egg pizzas are often called Florentine pizza, Fiorentina pizza (or Bismarck pizza, in Italy), and they usually feature Parma ham among the ingredients. Today I’ve made it vegetarian, but you’re welcome to top it with ham or fav add-ins.
Trust me, if you love pizza and you’re a runny yolk fan like me, this egg pizza tastes even better than it sounds and everyone loves it!
List of the ingredients
- Easy pizza dough (or your favorite dough)
- Mozzarella cheese in water (or firm shredded mozzarella)
- Eggs
- Spinach
- Canned tomatoes
- Garlic
- Herbs
- Extra virgin olive oil
- Salt & pepper
How to make Florentina egg pizza
(Note: this a quick explanation, the full recipe is at the bottom of the page)
- Make this dough (with easy video tutorial). You can also make your own using your favorite recipe or you can use store-bought pizza crust.
- Combine tomatoes, olive oil, herbs, salt and pepper in a bowl.
- Saute’ the garlic in olive oil, add the spinach a handful at a time and toss gently until wilted and still bright green. Season and set aside.
- When the dough is ready, stretch it gently into a rectangular shape.
- Top with tomatoes, mozzarella, and sautéed spinach.
- Bake in the preheated oven for about 8 minutes.
- Crack the eggs on top and return it to hot oven until the eggs are just set.
- Serve with freshly ground black pepper, salt, and extra virgin olive oil. Enjoy!
Recipe notes
Egg pizza ingredients
Pizza crust: my easy no-knead pizza dough is a breeze to whip up in 1 bowl, no-kneading required, just make sure you follow recipe and tips here! But you’re welcome to go for your fav dough recipe or store-bought pizza crust.
Mozzarella: I prefer to use fresh whole milk mozzarella balls packed in water for my pizzas, but the shredded low moisture option works too.
Spinach: the recipe uses 5oz/140 grams of fresh baby spinach, but you can use convenient frozen spinach for this recipe (previously thawed and squeezed).
Garlic & extra virgin olive oil: to add plenty of flavor.
Pizza sauce: I mix good-quality canned tomatoes with olive oil, seasoning, fresh basil and oregano. Simple, fresh and delicious, exactly like this pizza sauce.
Eggs: I used only two for this recipe, but feel free to add four and bake until the eggs are just set or cooked to your liking.
Salt & pepper: be generous with salt and black pepper here.
Best add-ins for this egg pizza?
This Florentine pizza can be easily customized and pairs so well with so many different ingredients. Mushrooms, asparagus, grilled veggies, artichoke hearts make a wonderful vegetarian option. But If you’re a meat lover, go on and treat yourself with bacon, sausage and Parma ham!
Have a look below, this is how a golden runny egg on pizza looks like! YUM.
Tips to make the best egg pizzas
- Preheat the oven, always!
- Bake the pizza on the bottom rack of the oven, close to the heating element. This is the best position in my oven, but use the position that works for you.
- Stretch the pizza dough using your fingers, don’t use a rolling pin!
- Bake your pizza on a hot pizza stone or pizza steel. Alternatively, you can use a baking tray and make sure the pizza stone is inside during preheat, so it’s already hot when you bake your pizza.
- Use parchment paper and a pizza peel (or the back of a baking sheet) to transfer your pizza to the hot stone and back to add the eggs. This helps greatly if you use a high-hydration dough like my no-knead dough.
- Cook the eggs until set but the egg yolks are still soft and runny.
- Don’t forget to season the eggs with salt and pepper and to drizzle extra virgin olive oil when you serve it!
More quick pizza recipes?
I’ve got you covered with this amazing collection of 17 veggie pizzas or 30+ terrific pizza toppings. Here a few of my favs, I love all of them!
- Greek pizza
- Pizza with eggplants
- Fresh tomato pizza
- Pizza with peppers
- Artichoke pizza
- Quick Caprese pizza
- Spinach pizza
If you still wonder if eggs on pizza are a good idea, this scrumptious egg pizza speaks for itself! Let me know if you make it by leaving a comment. I would love to hear from you and get your feedback!
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Egg Pizza
Ingredients
Pizza dough
- 1 easy pizza dough (or your fav dough)
Pizza sauce (1 cup)
- 1 cup (240 ml) good-quality canned tomatoes (whole or diced)
- ½ tablespoon extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon oregano
- 4-5 basil leaves, thorn
Spinach
- ½ tablespoon extra virgin olive oil
- garlic cloves, minced or grated
- 5oz (140 grams) fresh baby spinach, washed and drained
- salt and pepper, to taste
Mozzarella and Eggs
- 1 (4oz/125 grams) whole-milk mozzarella in water(or from ½ to ⅓ cup shredded firm mozzarella)
- 2-4 eggs
- salt and freshly ground pepper, to serve
Instructions
Pizza dough
- Follow the easy no-knead pizza recipe through step 5, including shaping the pizza and preheating the oven.
Pizza sauce
- You need only 1 cup of pizza sauce, you can use this recipe or you can mix canned tomatoes, seasoning, olive oil and herbs in a bowl and you're done. Note: if using whole tomatoes, just break them with a fork.
Spinach
- Cook the spinach: heat the oil in a large skillet over medium high heat. Add garlic and cook for 20 seconds until light golden. Add spinach, a handful at a time, and sauté until it has wilted. The amount of greens looks huge, but it wilt in less than 5 minutes. Season with salt and pepper, and set aside.
Mozzarella and egg topping
- Prepare the cheese: if using fresh mozzarella ball in water, cut it into ½ inch thick pieces. If it releases water, you may want to dab the mozzarella with the paper towel to remove excess moisture.
- Shape the dough: when the dough is ready follow step 5, place the dough on a parchment paper sheet and starting from the center, gently press it out with your fingers until you get approx a 9×13 inch pizza. Then gently place the dough onto a pizza peel or onto the back of a rimmed baking sheet. You can also use a pizza tray, of course.
- Add the topping: add pizza sauce, mozzarella, and spinach evenly on the top of the pizza. Sprinkle some fine salt on top.
- Bake the pizza: make sure the oven is hot and either using the pizza peel or a tray transfer the pizza onto the preheated stone. Bake until the crust is golden, but not crispy yet (in a forced fan oven it takes around 5 minutes), than remove it from the oven, crack eggs on top, return it back and cook eggs to your liking. Note: if you don't like a runny yolk, you can add the eggs at the beginning.
- Serve: allow the pizza to cool for a minute or two before serving and drizzle with good-quality extra virgin olive oil, salt and freshly ground black pepper. Enjoy!
Notes
The cups of flour are leveled, which means you have to fill the measuring cup all the way to the top letting the flour flow over a little. Then, use the back of a knife to level the top off. However, a digital scale is an excellent kitchen tool and gives a more correct weight. Egg pizza leftovers: pizza with cracked eggs and runny yolks is best eaten fresh and straight out of the oven. It’s not a good idea freezing or reheating your leftovers this time.
