Egg Florentine Pizza

Dissolve the yeast in the warm water and leave to proof for 5 minutes.

Pour the flour into a bowl, and gradually add the proofed yeast and the cold water, and knead for ca. 1 minute with a hand mixer. Now add the salt and knead for a few more minutes. To finish add the olive oil and knead the dough until it is smooth and clump free.

Cover the dough and leave at room temperature for ca. 4 hours.

Heat 1 tbsp. of oil in a pan. Add the spinach and cook for 2-3 minutes until wilted. Season with salt and pepper and remove from the stove.

Preheat the oven to 250°C. Divide the dough into two equal portions. Wrap one half in plastic wrap, and refrigerate to use at another time. Briefly knead the rest of the pizza dough, shape it, and place it on a lined baking sheet. Spread the pizza sauce on the dough and sprinkle with half of the cheese. Quarter the tomatoes, and evenly distribute the sliced tomatoes and spinach on the pizza. Crack the eggs on the pizza. Sprinkle with the rest of the cheese. Bake the pizza on the middle shelf, for 12-15 minutes.