Wilted spinach and egg make for a delicious pizza topping – simply add with any of your other favourite ingredients and enjoy.

Method

Mix the bread mix with 280-300ml warm water to form a soft dough.  Using a food mixer with a dough hook, knead for 8 minutes (or knead by hand for 10 minutes).  Place in an oiled bowl, cover and leave in a warm place for 30 minutes until doubled in size.

Preheat the oven to 200oC/gas mark 6.

Knock back the dough and divide into 2.  Roll each out into a rough 28cm circle and place each on a greased baking tray.  Spread with the passata and top with tomatoes. Sprinkle over the cheese.

Place the spinach in a large bowl, cover with clingfilm and microwave for 2 minutes, squeeze out the excess liquid and scatter over the pizzas.

Make a slight well in the centre and crack an egg into the centre.  Bake for 15-20 minutes until golden.

 

Cooks tip:

Try using a wholemeal or mixed grain bread mix.  Add a pinch of chilli flakes to the passata for an extra kick.

Kids in the Kitchen

The kids will love making the dough – get them to mix the ingredients and to knead by punching, stretching and folding the dough. They can spread the passata over the dough with the back of a spoon, and let them do the toppings (older kids can crack the egg, younger ones are probably best just doing the other toppings).