02 January 2013,05:11 by
Ponmathi Srilekha.S

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Makes :
4 small pizzas

Preparation Time :
40 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Sift the flour into a mixing bowl and add the yeast and salt, making a small well in the top. Mix the water and oil together into the bowl and gradually combine to a sticky dough.
  • Lightly flour the work surface and knead the dough for about 10 - 12 minutes, until it is smooth and elastic.
  • Cover the dough with some lightly oiled clingfilm and leave to rise for about an hour or until it has doubled in size.
  • Knock back the dough by gently kneading for about a minute, then divide into two balls.
  • To roll out the dough, flatten each ball, roll out on a lightly floured work surface, giving a quarter turn between each roll.
  • Preheat the oven to 220°C / 425°F / Gas Mark 7. Place the pizza bases on two baking trays, using a rolling pin to transfer them from the work surface.
  • Put the spinach into a small saucepan, place over a low heat and cook for 1-2 minutes, or until it has wilted. Drain the spinach through a sieve and press down with the back of a spoon to remove any excess water.
  • Divide the pizza sauce between the four pizza bases, spreading almost to the edges. Scatter over the garlic, top with the spinach and olives and drizzle over the garlic oil.
  • Bake in the preheated oven for 8-10 minutes, then remove from the oven and make a small indentation in the centre of each pizza. Pour an egg into each indentation, scatter over the cheese and season to taste with salt and pepper. Return to the oven and bake for a further 3-5 minutes, or until the eggs are just cooked and the bases are crisp underneath. Serve immediately.


Basic Pizza Dough

  • 250 grams strong white flour, plus extra for dusting
  • 150 ml hand-hot water
  • 2 tablespoon cooking oil, plus extra for kneading
  • 1 teaspoon easy-blend dried yeast
  • Salt, to taste


  • 250 grams spinach, washed and drained
  • 250 ml ready-prepared tomato pizza sauce
  • 2 garlic cloves, finely chopped
  • 25 grams black olives, stoned and halved
  • 2 tablespoon garlic olive oil
  • 4 eggs
  • 75 grams finely grated Parmesan cheese
  • Salt and pepper

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