Spring Florentine pizza recipe

Method

1. Make up the pizza base mixes to pack instructions. Cover and leave to rise in a warm place for 40 mins or until doubled in size.
2. Meanwhile, mix the passata, tomato purée and sugar in a small bowl. Season with freshly ground black pepper and set aside. Put the spinach in a large colander and pour over a kettle of boiling water to wilt. When cool enough to handle, squeeze out as much liquid as possible, then pat dry with kitchen paper
3. Once the dough has risen, preheat the oven to gas 7, 220°C, fan 200°C and line 2 large baking sheets with baking paper. Knead the dough on a floured surface, then cut in half and shape each half into a ball. Roll each ball out to a 30cm circle.
4. Transfer the dough to the prepared baking sheets and divide the passata mixture between them, leaving a 1cm border. Top with the spinach, mozzarella and asparagus, then season with pepper. Brush the dough borders with oil. Bake for 14-15 mins until lightly golden.
5. Remove from the oven, then nudge the toppings to make a gap about 7cm-wide on each pizza. Crack 2 eggs into each gap and season with black pepper. Bake for 8-10 mins until the whites are set and the yolks are cooked to your liking.
6. Scatter over the salad cheese and chilli and drizzle over the chilli oil, if you like, to serve.

• Tip: Use fridge-cold, fresh eggs as this helps them hold their shape when you add them to the pizzas, meaning they don’t spread too much.

• See more Brunch ideas