Spinach Pizza with Egg

Ingredients

• 21 g yeast (0.5 cube)
• 1 pinch sugar
• 450 g flour
• 4 tbsp olive oil
• 1 tsp salt
• oil for baking sheets
• 400 g spinach leaves
• Salt
• 5 garlic cloves
• 300 g Mushrooms
• 400 g passata tomato (canned)
• pepper from grinder
• 1 pinch sugar
• 34 quail eggs
• 2 tbsp pink peppercorns
• nutmeg freshly grated
• 2 tbsp olive oil

Instructions

1. 1.

   For the dough, crumble yeast into a bowl, stir in sugar and 200 ml lukewarm water until smooth. Add flour, olive oil and salt, knead into a supple dough. Cover and let rise at a warm spot for about 1 hour.

2. 2.

   Preheat oven to 220°C with both fan and top heating, including baking sheets.

3. 3.

   Shape dough into 4 balls, roll out into round discs of about 24 cm diameter on lightly floured surface.

4. 4.

   For the topping, wash and trim spinach, blanch briefly in boiling salted water, then drain, shock in cold water, dry and chop slightly. Peel garlic and slice thinly. Clean mushrooms and cut into thin slices. Mix tomatoes with salt, pepper and sugar. Spread mixture over pizza bases, top with mushrooms, spinach and garlic. Carefully crack eggs onto the topping. Season with salt, nutmeg and pink peppercorns, drizzle olive oil. Place pizzas on sheets and bake in preheated oven for about 10–15 minutes.