Wilted spinach and egg make for a delicious pizza topping – simply add with any of your other favourite ingredients and enjoy.
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.
Try using a wholemeal or mixed grain bread mix. Add a pinch of chilli flakes to the passata for an extra kick.