Preparation time 30 minutes plus time for rising

Ingredients for pizza base

• 280ml warm water
• 5ml (2 tsp) salt
• 7g instant yeast
• 480g (4 cups) cake flour

Ingredients for toppings

• 1 x 410g tin tomatoes, blended
• Salt and pepper, to taste
• 10ml (2 tsp) dry oregano
• 5ml (1 tsp) chilli flakes
• 1 small potato, thinly sliced and par-boiled
• ½ red onion, thinly sliced
• 5 button mushrooms, thinly sliced
• 45ml (3 tbsp) baby spinach
• 120g mozzarella cheese, grated
• 3 large eggs

Method

1. To make the pizza base, mix all the base ingredients well in a large mixing bowl. Cover with cling wrap and let it stand at room temperature for about 4 hours.
2. Preheat the oven to 230°c. Line a baking tray with baking paper.
3. On a lightly floured work surface, knead the dough for a few seconds cover with a cloth and leave to rest for 10 minutes. Use a rolling pin to roll out one even circle. Transfer the dough onto a baking tray. Freeze any remaining dough for later use.
4. Mix the tomato with the salt, pepper, oregano, and chili flakes and spread a layer onto the dough. Top with the potato mixture, onion, mushrooms, spinach, cheese, and bake for 5 – 8 minutes.
5. Carefully remove the tray from the oven and crack the eggs on top of the pizza and continue to bake until the eggs are cooked, for a further 10 minutes.