Serves6 Prepare15 Mins Cooks20 Mins

Ingredients

  • FOR THE TOPPING:
  • 2 tbsp olive oil, plus extra for drizzling
  • 2 garlic cloves, sliced
  • 400g can chopped tomatoes
  • 400g frozen spinach defrosted
  • toppings of your choice- anchovies, olives, capers, pepperoni, artichoke hearts, grilled peppers
  • 2 eggs
  • small handful basil leaves
  • 2 handfuls rocket
  • juice ½ lemon
  • FOR THE BASE:
  • 350g strong white flour
  • 7g sachet fast-action dried yeast
  • 1 tbsp coarse or fine semolina

Method

1. 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.

2. 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.

3. 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.

4. 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.

5. Drizzle the basil and rocket with a drop of oil and the lemon juice. Scatter over the pizza before eating.

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