Favourite Florentine Pizza

Ingredients

For the dough:

200ml luke warm water

7g fast action dried yeast

1 tbsp sugar

1 tbsp olive oil plus extra for greasing baking trays and bowl

270g all purpose flour plus extra for dusting

For the topping:

2 tbsp olive oil

2 tsp garlic paste

150g frozen spinach defrosted with all liquid squeezed out

1 mozzarella ball drained and roughly torn

2 Happy eggs

4 slices parma ham roughly torn

Handful Parmesan shavings (optional)

Handful rocket (optional)

Method

1. Pre-heat oven to gas 7, 220°C, fan 200°C. Add the yeast and sugar to the warm water in a large bowl, mix and sit for 5 mins- your yeast mixture should become frothy.
2. Meanwhile, brush two large pizza/baking trays and a bowl with oil and set aside. Once the yeast mixture is frothy add the oil and stir. Add the flour and salt and use a wooden spoon to mix into a wet dough.
3. Turn out onto a floured surface and knead for 5 mins until elastic in texture (press your finger into the dough and the dough should slightly spring back). You may need to keep adding more flour to get to the right consistency.
4. Place into your oiled bowl, brush with a little more oil, cover in clingfilm and leave in a warm place for 30 mins.