To make the base, tip the flour into
the bowl of a table-top mixer (or food
processor with a dough attachment). Add
1 tsp salt to one side of the bowl and the
yeast to the other. Add 275ml lukewarm
water and mix on slow until a sticky dough
forms. Turn up the mixer for 5-6 mins until
an indent pushed into the dough pops
out quickly. Put the dough in a lightly
oiled bowl, then cover and leave in a
warm place to prove until doubled in size.
Meanwhile, heat the oil in a frying pan
and sizzle the garlic for a few secs, then
tip in the tomatoes, season and simmer
for 5 mins until the sauce has thickened.
Heat oven to 220C/200C fan/gas 7.
Knead the dough for a few mins, then
halve and roll each half as thinly as
possible. Lay each base on a baking
sheet dusted with the semolina. Divide
the tomato sauce between the pizzas,
spreading almost to the edge. Dot over
the spinach, add your toppings and drizzle
with a little oil. Cook for 5 mins, then crack
an egg onto each pizza. Swap the baking
sheets, then cook for 10 mins more or until
bases are cooked through. Drizzle the basil
and rocket with a drop of oil and the lemon
juice. Scatter over the pizza before eating.