Easy Florentine pizza

This yeast-free pizza base comes together very quickly.

SERVES 4 PREP 30min COOK about 35min

FOR THE SAUCE

• 400g tin chopped tomatoes

• 3tbsp tomato purée

• Pinch sugar

• 1tsp dried oregano

FOR THE BASES

• 400g plain flour, plus extra to dust

• ½tsp bicarbonate of soda

• 2tbsp extra virgin olive oil, plus extra to drizzle

• 325g natural yogurt

FOR THE TOPPING

• 125g baby spinach

• 2 x 125g balls mozzarella, torn into small pieces

• 40g Italian-style vegetarian hard cheese, grated

• 4 medium eggs

1 Preheat oven to 200°C (180°C fan) mark 6 and line 2 large baking trays with baking parchment.

2 For the sauce, simmer ingredients with some seasoning in a pan for 10min, stirring occasionally to thicken. Set aside.

3 In a large bowl, mix flour, bicarbonate of soda and ½tsp fine salt. Add oil and yogurt; mix to make a soft dough. Wrap in baking parchment; set aside for 5min.

4 Meanwhile, put spinach in a colander in the sink and pour over a kettleful of just-boiled water to wilt. When cool enough to handle, lift up handfuls and firmly squeeze out excess moisture.

5 Lightly flour work surface and roll or pat out dough to make four 20cm rounds or two 25 x 33cm rectangles. Transfer to lined trays (if making circles, you might need more trays). Spread over sauce, leaving a 1.5cm border. Divide spinach and cheeses among bases (leaving an empty space in middle of circles, or on each half of rectangles for eggs to be added later).

6 Cook for 10min, then remove from oven and crack an egg on to each pizza (or pizza half if rectangle). Return to the oven for 10-15min until egg is set and dough is crisp. Drizzle with a little oil. Serve.

PER SERVING: CALS 770; FAT 28G; SAT FAT 14G; CARBS 89G