Steps
- Mix 150ml of boiling water, 125ml of milk, and 1 teaspoon of golden superfine sugar. Let cool to lukewarm, then add 2 teaspoons of dried yeast. Leave for 10 minutes, until frothy.
- Mix 500g of bread flour and 1 teaspoon of salt and add 1 tablespoon of olive oil and the yeast mixture. Knead on a floured surface for 10 minutes, until smooth. Cover in a bowl and let rise for 1 hour.
- Score 4 tomatoes, cover with boiling water for 2-3 minutes, then drain and peel. Coarsely grate and mix with 2 crushed garlic cloves and 1 teaspoon of dried oregano.
- Pour boiling water over 80g of baby spinach in a colander. Once cool enough to handle, squeeze dry.
- Preheat the oven to 425°F / 220°C. Divide the dough into four balls and roll into 10in / 25cm rounds.
- Dimple and spread with the tomato mixture. Season, then add spinach, 50g of grated Parmesan, and 125g of torn mozzarella.
- Bake two pizzas at a time on hot baking sheets for 5 minutes. Make a central space in each topping and divide 4 large eggs among the four pizzas. Bake each batch for another 6-7 minutes, until the whites set and the crust is cooked.