Spinach, ricotta and egg pizzas

Method

1. Boil a kettle. Put the spinach in a colander over the sink then pour over the boiled water to wilt it. Allow to sit for 5 minutes to drain.
2. Heat the oven to its highest setting and put a large baking tray in to heat up (or 2 medium trays). On a lightly floured surface, stretch and roll each ball of pizza dough out into a circle measuring around 12-15cm. Put each one on a sheet of baking paper.
3. Squeeze the spinach firmly in your hands, then roughly chop it and put in a bowl with the ricotta and pine nuts. Season with salt and pepper, then divide the mixture between the pizza bases, spreading evenly but leaving a 2cm border. Dot the mozzarella pearls on top.
4. Use the baking paper to lift the pizzas onto the hot trays then bake for 6 minutes. Carefully crack an egg into the centre of each pizza and scatter over the chilli flakes. Return to the oven for 4-5 minutes, until the egg white has set and the pizza crust has browned. Allow the pizzas to stand for a few minutes before enjoying with a drizzle of oil as they will be very hot!