Miguel Barclay’s Fiorentina pizza
- 1⁄2tsp dried yeast
- 180g Italian ‘00’ pasta flour, plus extra for dusting
- 3tbsp passata
- Small handful spinach
- 1⁄2 ball Asda Light Mozzarella, torn
- 1 egg
- Small handful shaved Asda 30% Less Fat Mature British Cheese (about 10g)
- 1tsp olive oil
Dissolve the yeast in 100ml warm (not hot) water.
In a large bowl, use a tablespoon to mix the flour and yeast-water together to create a dough. Tip it onto your worktop and knead to a smooth, elastic texture. Put it back in the bowl, cover with clingfilm and leave to rise overnight, at room temperature.
The next day, tip the dough out onto a floured worktop. Dust with plenty of flour and use your fingertips to press down into it, gently shaping it into a circle – or just use a rolling pin.
When the dough circle is roughly the same size as your biggest frying pan, use your fingers to stretch it into a circle that covers the whole base of the pan.
Put the pan on your hob over maximum heat and spread the passata over the base while it is cooking.
Once the base is starting to colour, preheat your grill to high. Add the spinach and mozzarella, then crack the egg into the centre. Season with black pepper and drizzle with the olive oil. Transfer to the grill and cook until the cheese melts and the egg white is set but the yolk is still runny.
Sprinkle over the cheese and add more black pepper.