The best pizza outside Italy ...... this is it! garlic, spinach, cheese and runny egg yolk! Bellissimo!
Makes 3 medium sized pizza's
20g dried yeast
30g golden caster sugar
1/4 pint of warm water
250g strong white bread flour
1 tsp salt
fine semolina for dusting
1 tube of tomato puree
250g washed spinach
2 balls of mozzarella
1 clove of garlic
3 free-range eggs
salt and pepper
Put the sugar and yeast into a large bowl, add the warm water and mix.
pour the flour and salt onto the water, sugar and yeast mix and stir until mixed. If the mixture if too dry or wet add flour or water accordingly until you are left with a dough.
Knead the dough for 5 minutes.
Shape the dough into a ball, dust with flour and put back into a bowl. Cover with cling-film and leave to double in size in a warm place for about an hour
(you can make the spinach part of the topping in this hour).
Once the dough has doubled in size knead and punch the dough to get rid of all the air. Cut into 3 pieces, shape into balls, cover and leave to rest for another 30 minutes.
Dust a surface with the semolina and take one of the dough balls. Take a rolling-pin and roll out into a circle, the base should be about 1/2 cm thick.
Place the rolled out dough on a greased pan and cook in a preheated oven at 180oc for about 10 minutes.
For the topping start by heating some olive oil in a pan, when the oil is hot add the spinach garlic and lots of salt and pepper. When the spinach is wilted take off the heat and drain the excess water.
Once the dough has been in the oven for 10 minutes remove and spread with tomato puree, leaving a 1 cm gap around the edges. Sprinkle on some oregano.
Drain the mozzarella and rip or chop. Add this onto the pizza along with the drained spinach and a grating of nutmeg.
Cook the pizza for about 8 minutes or until the edges of the pizza are beginning to brown then remove from the oven. Crack one of the eggs into the centre of the pizza and place back in the oven for a few more minutes.
Take out of the oven and serve straight away.