Ham, Egg and Spinach Pizza
8,7 / 10
ready in 1 d 22 h. 15 min.
For the dough, dissolve the yeast in 200 ml lukewarm water. Mix the flour with the semolina and salt in a bowl. Make a well in the middle, pour in the yeast water and oil and knead by hand to a smooth dough. Add more flour if the dough is too moist or more lukewarm water if it is too dry.
Knead the dough thoroughly for approx. 10 minutes on a work surface sprinkled with flour and semolina. Replace it in the bowl, cover and leave to rise for approx. 45 minutes in a warm, draught-free place.
Meanwhile place about half the spinach in a blender. Add the almonds and approx. 60 g of the parmesan. Purée, adding oil, until it becomes a creamy paste. Season with salt, ground black pepper and lemon juice.
Heat the oven to 240°C (220°C in a fan oven), 475°F, gas 9. Brush four pizza tins with oil.
Divide the dough into four pieces and roll out to form pizza bases the size of the pizza tins. Place in the tins, forming a rim. Place the spinach pesto on the dough in blobs and sprinkle the ham on top. Bake for 10 - 15 minutes until crisp.
Meanwhile fry the eggs in a little oil.
Take the pizzas out of the oven and remove from the tins. Sprinkle with the remaining parmesan and spinach leaves. Place a fried egg on each pizza, season with salt and ground black pepper and serve.