White Self Raising Flour
0% fat natural Greek yogurt
80 g, young leaf
2 clove(s), crushed
2 tablespoons, chopped
80 g, sliced
2 teaspoons, level
Egg, whole, raw
2 medium, raw
Salad (zero SmartPoints values)
- Preheat the oven to 220°C, fan 200°C, gas mark 7 and put a large baking sheet in the oven to heat up. In a medium bowl, combine the flour and yogurt to form a dough. Divide the dough in half, then roll out each piece on a sheet of baking paper to form a 15cm-diameter circle, then transfer the pizza bases (on the baking paper) to the preheated tray. Bake for 10 minutes.
- Meanwhile, set a large lidded frying pan over a medium heat. Add the spinach, then cover and cook for 2-3 minutes until just wilted. Drain.
- In a small bowl, combine the passata, garlic, and basil and season to taste. Spoon the sauce over the pizza bases, leaving a border around the edge.
- Scatter over the mozzarella, wilted spinach, oregano and some freshly ground black pepper, leaving a space in the centre. Carefully crack an egg into the space on each base. Reduce the oven temperature to 200°C, fan 180°C, gas mark 6, then return the pizzas to the oven and cook for 8-10 minutes or until the egg whites are set. Serve the pizzas with the salad.