The Best Breakfast Pizza

Ingredients

For the pizza dough
• 500g strong white flour
• 1 tsp fine salt
• 1/2 tsp dried yeast (not fast action)
• 1 tbs olive oil + a little extra for greasing
• 380ml warm (not hot) water
For the pizza topping
• 1 batch of tomato sauce or jar of flavoured passata - we use this tomato sauce
• 250g mozzarella
• 250g fresh baby spinach
• 1 egg per pizza
• oregano to sprinkle on before baking
• sea salt to sprinkle on before baking
• olive oil to drizzle on after baking

Instructions

For the pizza dough
1. Add the flour and salt to a large mixing bowl
2. Add the yeast to the water and stir.
3. Make a well in the middle of the flour and pour in the tbs of olive oil and around 1/3 of the water, start to mix the dough by moving hand in circular motions in the well - bringing in more of the flour each rotation - continue adding the water and mixing the dough until you have a rough sticky dough.
4. Then tip out onto a lightly floured surface and knead the dough for around 10-15 minutes until it's a nice smooth elastic dough.
5. Lightly oil a mixing bowl and pop the dough in, cover the bowl in clingfilm and leave on the worktop for around 3-4 hours to rise.
6. Then remove the dough, knead for a few minutes and divide into 8 mini balls to roll into the pizza bases.
To make the pizza
7. Heat the oven to 225C.
8. Prepare the spinach - tip it into a colander stood in the kitchen sink - pour over a kettle full of freshly boiled water then leave for a few minutes to cool - once it's cool enough to pick up - squeeze the water out of it and roughly chop - then put to one side ready to use on the pizza.
9. Roll out a mini ball of dough so it's nice and thin.
10. Place the pizza base onto a baking tray - lined with baking paper and lightly floured. (use semolina flour for a more authentic taste)
11. Top with a couple of spoonfuls of tomato sauce - spread thinly to cover dough.
12. Dot on some mozzarella cheese.
13. Dot on some of the spinach.
14. Make sure you leave a gap in the middle of the toppings to crack your fresh egg.
15. Scatter over some dried oregano and sea salt, add a drizzle of oil.
16. Cook in the oven for 8 minutes until the dough is cooked and the toppings starting to brown and your egg is cooked to your liking.
17. Remove from the oven and drizzle with a little olive oil.