Spinach & egg pizzas

Method

• step 1

  Combine the flour, yeast and 150ml warm water in a bowl. Mix together well, then sprinkle over the salt and oil, scrunching it in with your hands, until the oil is amalgamated and you can’t feel any grains of salt, around 3-4 mins. It will be a very soft dough. Transfer to a clean, lightly oiled bowl. Cover. Set aside in a warm place for 2 hrs until doubled in size.

• step 2

  Meanwhile, to make the topping, heat a large, dry frying pan over a high heat. Wash the spinach well and cook in a hot frying pan for 1-2 mins until just wilted, then drain in a sieve set over a bowl. Leave until cool enough to handle, then squeeze as much water out as possible. Roughly chop the spinach, then add to a bowl. Crush the garlic and finely grate the parmesan into the bowl of spinach along with the crème fraîche and season. Set aside in the fridge.

• step 3

  Lightly oil a clean worktop and your hands and carefully tip the dough out. Cut in half and knock back (punch or press down) for 30 seconds. Lightly dust a baking tray with a little flour and polenta or semolina. Add the dough, cover and leave to rise for 30 mins-1 hr.

• step 4

  Heat the oven as high as it will go (ours is 250C fan) and put two large baking trays in to heat up. Oil a clean worktop and stretch the dough into a round that will just fit onto a tray. Transfer to a sheet of baking parchment and spoon over half the spinach mix, almost to the edges. Make an indent in the middle for the egg to go in later. Slide the parchment onto one of the trays and cook for 5-8 mins until the base is cooked through and turning golden. Repeat with the next piece of dough.

• step 5

  Remove both sheets from the oven, crack the eggs into the indents and return to the oven for 2-4 mins until the white is set, the yolk is runny and the dough is golden. Finish with a drizzle of olive oil and some pepper.