Florentine pizza

SERVES 0

Silky spinach, tangy tomato and salty Parma ham sit neatly on a traditional pizza base, topped with a perfectly cooked egg — this classic Italian Florentine pizza recipe boasts vibrant, fresh flavours for a delicious dinner idea that’s perfect for sharing.

WHAT YOU’LL NEED

400g tin chopped tomatoes

1 x 240g bag baby spinach, wilted 125g (4oz) mozzarella ball, torn

1 x 250g bag grated mozzarella

1 x 88g pack Parma ham, torn

4 eggs

For the pizza dough

500g (1lb) strong bread flour

1 tsp caster sugar

2 x 7g sachets dried yeast

2 tbsp extra-virgin olive oil, plus extra for greasing

METHOD

To make the pizza dough, mix the flour, sugar, 2 tsp salt, and yeast in a bowl. Stir in the oil and add about 300ml lukewarm water to make a soft, but not sticky dough.

Tip onto a floured work surface and knead for 10 minutes.

Transfer to a clean bowl, cover with oiled cling film and set aside to prove in a warm place for 1 hour, or until doubled in size.

Meanwhile, cook the tomatoes in a pan until thickened and reduced; season well. Preheat the oven to its highest setting.

Divide the dough into 4 and shape each into a ball. Roll out thinly and put on 4 baking sheets lined with non-stick baking paper.

Spread each base with tomato sauce, then scatter over the spinach, mozzarella and ham. Bake, in batches if needed, for 8 minutes.

Crack an egg in the centre of each pizza. Continue baking for 2-3 minutes more, until the egg is just set and the crust is crisp.