Method

Place the flour and salt into a mixing bowl and make a well in the centre.

Fill a measuring jug with 325ml hot water, then stir in the yeast, honey and a tablespoon of extra virgin olive oil. Allow the yeast to become frothy. Stir the liquid into the well and gradually mix the flour in from the edges to form a rough dough. Transfer to a lightly dusted work surface and knead for 5 minutes until elastic. Lightly oil a large bowl and place the dough inside. Cover with cling film and leave in a warm place for 30 minutes or until doubled in size.

Mix the ricotta, Parmesan and lemon zest in a bowl and season with black pepper, then place in the fridge. Squeeze out any excess moisture from the spinach, by using a clean tea towel. Preheat the oven to 220ºC/200ºC fan. Sprinkle two baking trays with a little polenta (you’ll be baking two pizzas at a time.)

Once the dough has risen, divide into four. Take one piece at a time and cover the rest. Lightly dust the surface with polenta and roll out the dough to a rough circle about .cm thick. Transfer to a baking sheet. Spread a quarter of the ricotta over the pizza, top with spinach and mozzarella, making sure there is a space in the centre to place the egg. Drizzle with olive oil.

Repeat the process with the second pizza and bake for 8 minutes. You may need to swap over their oven positions halfway through to ensure an even bake. After 8 minutes, quickly remove the pizzas from the oven and crack a Burford Brown onto the centre of each. Cook for a further 5 minutes until the egg white is set but the golden yolk is still gloriously runny. Remove from the oven and serve straight away with a sprinkling of fresh Parmesan and rocket leaves. Repeat the pizza baking process with the remaining two pieces of dough, if not freezing.