Florentine Pizza topped with Yolks

Preheat oven to 200°C (180°C for fan assisted ovens)/Gas Mark 6 and prepare the cheese. Grate the mozzarella and parmesan.

Wash and cook the spinach in hot water on the hob for 2-3 mins, then rinse with cold water. Squeeze the water out and leave to dry on a paper towel.

Heat up 1 tbsp of olive oil in a pan on low-medium heat. Grate the garlic and sauté for a few minutes. Next, add in the spinach, herbs, and salt & pepper to taste. Mix for a few minutes until fragrant, then leave it to cool.

In a large bowl, add the three cheeses, the spinach, 2 tbsp of olive oil, and mix thoroughly into a paste. Add salt & pepper to taste if necessary.

Roll out the chilled pizza dough on a flat tray lined with non-stick baking paper. Ensure you keep the dough chilled in the fridge until this step.

Spread the cheesy spinach mix over the pizza base evenly, leaving space for a crust area. Brush the crust lightly with some olive oil.

Put the pizza in the oven for 12-15 mins (until it starts turning golden), then add two yolks to the top. Put it back in the oven for a further 2 mins for a runny yolk.

Add spinach to garnish and serve immediately.