Some say this pizza was invented as a breakfast pizza in the city of Florence, and I like that idea. Eggs for breakfast – good. Pizza for breakfast – good. Eggs and pizza for breakfast? Awesome. Regardless, it’s certainly in my top five pizzas. Be extra careful with the egg, as it can be a little tricky. The technique is to allow the pizza to cook through enough so the base has set, then draw it out of the oven, make a well in the centre and break in the egg. I like to slide it back in the oven but keep the pizza on the peel until the egg starts to set. You can then retract the peel and continue cooking as usual. Please try to keep the yolk runny – it’s a delight!

Ingredients

Pizza sauce

Mozzarella

Spinach, wilted and squeezed of any excess liquid

1 medium egg

Method

1. Add the sauce first, then the mozzarella.

2. Scatter with the wilted spinach and cook until the base has set.

3. Carefully break an egg into the centre and return to the oven to cook through.