Pizza Florentine

Preparation

Thinly slice the brown mushrooms. Drain and chop the pitted black olives. Crush the garlic cloves. Cut the mature Cheddar into 1cm cubes.

Method

1. 1 Heat 1 tbsp oil in a saucepan, add the garlic and cook for 30 seconds.
2. 2 Stir in the tomatoes, oregano and sugar. Bring to the boil and simmer for 20-25 minutes until thick then season and set aside. Move on to the next step while you wait.
3. 3 Meanwhile, put the spinach in a colander and slowly pour over a kettle of boiling water. Once the spinach has wilted, press with a potato masher to squeeze out the excess water, then roughly chop.
4. 4 Heat the oven to 190C°/375°F/gas 5 (170 ̊C for fan ovens) and put 2 baking sheets in to heat.
5. 5 Spread half the tomato sauce over each pizza base, leaving a 1cm border.
6. 6 Divide the ham between the pizza bases, crumpling it slightly, then top with the spinach, mushrooms, cheese and olives. Drizzle with the remaining oil.
7. 7 Make a well in the pizza toppings with your fingers, then crack an egg into each; season.
8. 8 Remove the hot baking sheets from the oven and transfer the pizzas onto them. Bake for 15 minutes until cooked through.