1 bag spinach blanched in boiling salted water, refreshed, excess water squeezed & chopped
pinch of oregano
FOR THE DOUGH
Sift flour into an electric mixing bowl.
Add yeast, salt and mix.
Add oil then water and mix using a dough hook for 8 to 10 minutes until you achieve a tight, glossy dough that comes clean away from the sides
Transfer to a clean work surface, knead for a couple of minutes then store in an oiled bowl covered with cling film and refrigerate overnight.
The following day remove from the fridge and place on a lightly floured surface, knock the dough back then divide into four equal pieces (or 8 if your making a snack size base) and roll into balls by flattening the dough then pulling back into itself to create a smooth ball.
Using a rolling pin roll out the dough into even rounds ready for stage 1 cooking.
Heat a tbls. olive oil in a non stick frying pan/skillet and fry the rolled dough over a medium high heat, after a few minutes the dough will rise & brown on the base, flip over and cook for another minute or so then cool on a wire rack & repeat
These can be used straight away or chilled, frozen ready to use at a later date.
FOR THE PIZZA
Pre heat the oven to 210°C fan assisted or 230°C without a fan (gas 8)
Spoon some passata onto the pizza bases and spread evenly, then scatter over the mozzarella, slices of black pudding, spinach, sliced tomato, and pancetta.
Bake for 5 minutes then carefully place a egg yolk in the centre of each pizza
Continue to bake for 4 minutes or until the base is crisp, the egg just set & toppings piping hot.
