Fiorentina (spinach, egg and ricotta) pizza

Method

1. For the dough, put the yeast, sugar and salt in a measuring jug, pour over the warm water and allow the yeast to froth and dissolve. Sift the flour into a large mixing bowl, pour the liquid into the flour with the oil and stir to bring it together.
2. If you have a mixer with a dough hook, knead the dough in it for 5 minutes until it springs back when lightly touched. Alternatively, knead on a floured work surface for 10-15 minutes until it’s smooth and springs back when lightly touched.
3. Grease a mixing bowl and put the kneaded dough in it. Cover the bowl with cling film and leave to rise in a warm place until doubled in size – about an hour.
4. To make the sauces, whizz the passata, vinegar, sugar, garlic, basil, salt and a good grind of pepper in a blender until smooth. Put the ricotta, lemon zest and juice in a bowl and beat together. Season and set aside.
5. Heat a large saucepan over a medium heat. Add the spinach in batches and turn with tongs until it wilts. Remove and spread out on a plate to cool. Put the spinach in a clean tea towel and squeeze to remove as much liquid as possible, then stir it into the ricotta.
6. Heat the oven to 240°C/ 220°C fan/gas 9. Once the dough has risen, divide it in half and roll out each piece into a large round, about 25-30cm diameter and 0.5cm thick.
7. Divide tomato purée, then the passata mixture, between each base, spreading over evenly with the back of a spoon. Dollop on the spinach and ricotta mix, then add the mushrooms, mozzarella and parmesan. Put on 2 lightly floured baking trays. Bake for 10 minutes, then pull out the trays and crack the eggs on top (2-3 per pizza). Bake for 3 more minutes for runny eggs or 5 for firm. Serve with a bitter leaf salad.