Serves 4
1 tsp dried yeast
1 tsp caster sugar
⅔ cup warm water
2 cups spelt flour
1 tsp salt
2 tbsp olive oil
250g trussed cherry tomatoes
8 slices pancetta
100g baby spinach leaves
4 eggs
100g goat’s cheese
Combine yeast, sugar and water in a jug. Set aside
until frothy.
Combine flour and salt in a bowl. Add yeast mixture with 1½ tablespoons of oil and stir to combine. Turn onto a lightly floured surface and knead until smooth. Divide into four portions. Place in a draught-free place for 1 hour or until doubled in size.
Meanwhile, preheat oven to 200°C. Place tomatoes on a baking tray and drizzle with oil. Season. Bake for 10 minutes or until tomatoes wilt.
Roll dough portions out to 20cm-diameter discs. Place on a baking tray. Bake for 10 minutes or until golden brown.
Cook pancetta in a large frying pan over high heat until crisp. Transfer to a plate. Add spinach to the pan and cook, tossing, for 2 minutes or until spinach wilts.
Poach eggs in a small saucepan of simmering water.
Place pizza bases on serving plates. Top with spinach, tomatoes, pancetta and poached egg. Sprinkle with cheese.
Serve immediately.
