A homage to homemade pizza, the just set organic egg at the heart of this creation proves that great toppings are what make a pizza. Alongside creamy ricotta and a handful of peppery herbs, the just set, organic egg at the heart of this dish is a great dipping sauce if you master keeping the yolk runny.
Prep time 35 minutes (plus 3-4 hours proving time) | Cook time 3-5 minutes (or more, depending on oven) | Serves 1
250g cooked spinach
250g ricotta cheese
1 small bunch of dill, roughly chopped
8 organic spring onions, thinly sliced
4 Stonegate Estate Organic eggs
A good pinch of chilli flakes
4 tablespoons extra virgin olive oil
FOR THE BASE
500g strong organic bread or pizza flour, plus extra for dusting
10g salt 2 tablespoons extra-virgin olive oil, plus extra for greasing
1 teaspoon instant dried yeast
320ml lukewarm water
Start with the base. Place the flour, salt, and olive oil in the bowl of a food processor fitted with a dough hook. In a jug, combine the yeast with the lukewarm water and whisk to dissolve. Pour this over the flour and switch on the machine. Allow it to run for 4-5 minutes, until the dough is soft, smooth, and pliable. (Alternatively, roll up your sleeves and knead your dough by hand for 10-12 minutes on a lightly floured work surface.) Lightly grease a bowl with olive oil and pop in the dough. Cover with a damp tea towel and allow the dough to prove for 3-4 hours at room temperature or overnight in the fridge.
Preheat your pizza oven it should be at least 375-425ºc. If you are cooking the pizzas inside in a kitchen oven, get it as hot as you can – ideally 240°C if it goes that high. Place a baking sheet or pizza stone (or three if you have room) inside to warm up.
Turn out the dough onto a lightly floured surface, knock it back, then let it rest for a minute or two before dividing into four. Dust the dough with more flour, then roll out each ball nice and thinly, making sure there is plenty of flour underneath so you can slide a peel under it.
Arrange a quarter of the spinach over the top of the first base, leaving a little circular area in the middle where you’ll crack the egg. Scatter a quarter of the ricotta cheese over the spinach and sprinkle over a quarter of the spring onions and chopped dill. Trickle over some olive oil and sprinkle over the chilli flakes, season lightly with salt and pepper.
If you’re cooking your pizzas in an outdoor pizza oven you can crack the egg into the centre of the pizza before you slide them in (because it’s so hot everything can be cooked at the same time) but if you’re cooking them in a slightly cooler domestic oven you’ll want to crack the egg in part way through cooking.
Either way slide the pizza onto the oven floor or pizza stone and cook until the crust is golden and blistered and the egg is just set. Serve at once.
Repeat for the remaining pizzas.
