Step 1

Place the flour, salt, yeast and 300ml lukewarm water into a large bowl and bring together to form a soft dough. Knead on the work surface for 5 minutes, until smooth and soft but not sticky. Add extra flour if needed. Shape into a ball. Add the oil to the mixing bowl and turn the dough in it to coat. Cover with a clean tea towel and leave to rise at room temperature for 1 hour or so, until doubled in size.

Step 2

Divide the dough into 4 equal-sized balls. Stretch each one from the centre to make a 25cm circle with a thick crust around the edge. Transfer to 4 baking trays (or see tip), drizzle with a little oil and set aside to prove for 30 minutes.

Step 3

Meanwhile, put the spinach into a colander and pour over a kettleful of just-boiled water until wilted. Once cool enough to handle, gently squeeze out any excess moisture.

Step 4

Preheat the oven to 220ºC, gas mark 7. Spread the tomatoes over the pizza bases, then scatter with the spinach. Tear over the mozzarella, then bake the pizzas 2 at a time for 10-12 minutes, or until cooked through and golden beneath. Swap the trays around if needed, to help them cook evenly. The bases need to be cooked through before adding the eggs.

Step 5

Crack an egg into the centre of each pizza, then return the trays to the oven for 3-5 minutes, until the egg white is set and the yolk is still soft. Tear a slice of ham over each pizza, add a grind of black pepper and serve.