Serves 4 (makes 4 pizzas) 10 mins to prepare and 15 mins to cook, plus proving Freezable
1 x 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
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
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.
1.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 (10fl oz) lukewarm water to make a soft, but not sticky dough.
2.Tip onto a floured work surface and knead for 10 minutes. Transfer to a clean bowl, cover with oiled clingfilm and set aside to prove in a warm place for 1 hour, or until doubled in size.
3.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 nonstick baking paper.
4.Spread each base with tomato sauce, then scatter over the spinach, mozzarella and ham. Bake, in batches if needed, for 8 minutes.
5.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.