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Ingredients

1 quantity of pizza dough (see method for options)

80g passata (tomato puree)

80g caramelised onion jam

100g frozen spinach, thawed and well squeezed

12 slices (60g) pancetta

2 large eggs

1 x 125g ball fresh mozzarella, torn

120g cherry tomatoes, halved

Olive oil, to drizzle

50g rocket, to serve

Method

To find out how to make your own dough in a food processor for use in this recipe click here. Alternatively, any store bought pizza dough will also work well.

1. Preheat the Wolstead Pro Rapido Pizza Oven for 10 minutes at 350°C.
2. Divide the dough into two then roll each piece out on a lightly floured surface to about 25cm in diameter.
3. Transfer one dough round to the lightly floured ceramic stone. Spread with half the passata, then top with half the caramelised onion, spinach and pancetta. Crack one egg directly onto the pizza, then top with half the mozzarella and cherry tomatoes, cut-side down.
4. Drizzle with olive oil then close the lid and allow the first pizza to cook for 4 minutes at 350°C. Use the window to check when it's ready, then remove the pizza using a paddle. Repeat steps 3 and 4 with the second pizza base and remaining ingredients. Garnish the pizzas with rocket, drizzle with more olive oil and enjoy!

Tip: A crisp pizza base is achieved by going easy on the passata, as well as ensuring the mozzarella ball has been well drained and squeezed before arranging and cooking the pizzas.