Ricotta, SPinach, Mushroom, and Egg pizza
Buy Store-bought or use the recipe below to make your dough homemade:
- 7g sachet fast-action dried yeast
- 1 tsp caster sugar
- 1½ tsp fine sea salt
- 300ml lukewarm water
- 500g Type ‘00’ flour (from the baking aisle of large supermarkets), plus extra for dusting
- 2 tbsp extra-virgin olive oil, plus extra for greasing
For the Sauces:
- 120ml passata
- 2 tsp white wine vinegar
- 2 tsp caster sugar
- 1 garlic clove, crushed
- Bunch fresh basil
- 1 tsp fine sea salt
- 150g ricotta
- 1 lemon, finely grated zest and juice
- 260g spinach
- 2 tbsp tomato purée
For the Topping:
- Handful large white mushrooms, thinly sliced
- 150g mozzarella, torn into chunks
- 60g parmesan or vegetarian alternative
- 4-6 medium free-range eggs
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.