Florentine pizzas

Pizzas made from scratch may take longer than using ready-made bases, but this Italian classic, topped with golden-yolked eggs, is worth the wait.

Ingreadient

• 500g strong white bread flour, plus extra if needed
• 10g salt
• 7g sachet easy bake yeast
• ½ tbsp olive oil, plus extra for drizzling
• 120g pack baby spinach
• 300g Mutti Polpa Baby Roma Chopped Tomatoes
• 250g pack Essential Italian Mozzarella, drained
• 4 No.1 Longstock Gold Eggs
• 4 slice/s Parma ham

Step by step

1. Place the flour, salt, yeast and 300ml lukewarm water into a large bowl and bring together to form a soft dough. Knead on the work surface for 5 minutes, until smooth and soft but not sticky. Add extra flour if needed. Shape into a ball. Add the oil to the mixing bowl and turn the dough in it to coat. Cover with a clean tea towel and leave to rise at room temperature for 1 hour or so, until doubled in size.
2. Divide the dough into 4 equal-sized balls. Stretch each one from the centre to make a 25cm circle with a thick crust around the edge. Transfer to 4 baking trays (or see tip), drizzle with a little oil and set aside to prove for 30 minutes.
3. Meanwhile, put the spinach into a colander and pour over a kettleful of just-boiled water until wilted. Once cool enough to handle, gently squeeze out any excess moisture.
4. Preheat the oven to 220ºC, gas mark 7. Spread the tomatoes over the pizza bases, then scatter with the spinach. Tear over the mozzarella, then bake the pizzas 2 at a time for 10-12 minutes, or until cooked through and golden beneath. Swap the trays around if needed, to help them cook evenly. The bases need to be cooked through before adding the eggs.
5. Crack an egg into the centre of each pizza, then return the trays to the oven for 3-5 minutes, until the egg white is set and the yolk is still soft. Tear a slice of ham over each pizza, add a grind of black pepper and serve.