After a crazily busy week with a new job and a new challenge, a day off meant chill food. So homemade pizza seemed to be a top answer. This one is a bit of a spin on my favourite, Fiorentina, which has spinach, eggs and plenty of mozzarella and parmesan on top. All I’ve done is substitute spinach for prosciutto, put a bit of oregano in the dough and away we go! Put whatever you want on your pizza, but this one does it for me.

Ingredients

• 500g white bread flour
• 100g semolina flour (you don’t need it but it does make your base nice and crispy)
• ½ tsp salt
• 2tsp dried oregano
• 1 sachet of dried instant yeast
• 1tsp sugar
• 2tbsp olive oil
• 325ml lukewarm water
• Whatever toppings you desire.

Let’s get to work on your dough. Do this in a warm room and you won’t have to wait as long for the first prove to be done. Start by measuring out your water and adding your yeast to it. Mix it and while your weighing out your other ingredients it should go all nice and frothy, like a badly poured pint. But that’s what we want, so don’t fret. Get your flours, salt, sugar and oregano in a mound on the work surface and make a well in the middle with your fist. When your water and yeast is frothy, pour your olive oil into it and begin adding it to your flour. Make a claw with your hand and move it in circular movements in the well whilst adding your water mix. This should incorporate everything well. When all the water’s been added, knead the dough for about 10 minutes until you can stretch a piece of it in your finger and see through it. This tells you all the gluten in the flour has been stretched out and will give you a gorgeous crumb structure when cooked. When your dough’s ready, place it in an oiled bowl with cling film over the top and stick it somewhere warm. The warmth will quicken the proving process, meaning you can eat it a whole lot sooner. When the dough has doubled in size, turn your oven on to about 200C for a gas and 190C for a fan. Now for the fun stuff. Roll out your dough into an rough circle, thick if you like it thick, thin if you like it crispy, like me. If you want to be a tosser (that is right term…..right?) then check out this guy. I’m not too great at it, I won’t lie. When your happy with the shape and thickness, start putting your toppings on. I started with an easy passata base, lots of pepper, prosciutto, chopped cherry tomatoes, mozzarella and an egg. When you’re done with yours, cook it for about 15 mins, check it at 12 and when you’re happy with the bake, grate over some fresh parmesan and stuff your face. Simples.