Pizza Fridays will never be the same again. Have a go at this easy and delicious pizza made from store cupboard and fridge staples.
2 tbsp olive oil
1 large garlic clove, crushed
400g can chopped tomatoes
1 tbsp dried oregano*
1 tbsp caster sugar
1 x 240g bag young spinach
1 x 300g pack 2 pizza bases*
1 x 90g pack British wafer thin ham
4 brown mushrooms, thinly sliced
100g mature cheddar, cut into 1cm cubes
12 pitted black olives, drained and chopped
2 medium eggs
*Not currently available in the Simply M&S range.
Ready in: 50 minutes
Heat 1 tbsp oil in a saucepan, add the garlic and cook for 30 seconds. Stir in the tomatoes, oregano and sugar. Bring to the boil and simmer for 20-25 minutes until thick.
Meanwhile, put the spinach in a colander and slowly pour over a kettle of boiling water. Once the spinach has wilted, press with a potato masher to squeeze out the excess water, then roughly chop.
Heat the oven to 190C°/fan 170˚C/375°F/gas 5 and pre-heat 2 baking sheets. Spread half the tomato sauce over each pizza base, leaving a 1cm border.
Divide the ham between the pizza bases, crumpling it slightly, then top with the spinach, mushrooms, cheese and olives. Drizzle with the remaining oil.
Make a well in the pizza toppings with your fingers, then crack an egg into each; season. Remove the hot baking sheets from the oven and t Transfer the pizzas onto the baking trays and bake for 15 minutes until cooked through.
TIP: If you prefer a runny yolk, put the pizzas in the oven without eggs first, then take them out half way through the cooking time and crack an egg into the well you made earlier.