You will need:

350g strong white flour + 10g for kneading

7 g Instant yeast

2 egg yokes

2tbsp Olive oil

300 grams Mozzarella cheese

Sprinkle of pine nuts

225 m (8floz) milk + 2 tbsp for sealing the pizza

100 g fresh spinach

15g fresh basil

100g (1 large) red onion

100g (1 large) Red pointed pepper

1 chilli (more if you like extra spice)

Drizzle of olive oil and balsamic vinegar 

First sift the flour, add the yeast and mix in the milk with a wooden spoon slowly bit by bit till a dough is formed. Now switch to using you hands. Take the dough and kneed an a floured surface for five minutes, form into a ball and leave in a bowl in a warm dry area for a hour. Once the dough has been left for a hour kneed again on a floured surface and roll out into a large circle roughly half a centre meter thick and 12 inches in diameter.

Finely chop the onion, basil, chilli and red pointed pepper and place into a bowl with the torn mozzarella cheese, spinach, olive oil, balsamic vinegar, salt and pepper to taste. Mix well with your hands, do not worry about being to heavy handed with the mixture as its best to break down the spinach a little.

Place the mixture on one side of the pizza base leaving a 2 inch margin around one side, refer to the pictures above. Brush the 2 tbsp of milk around the edge of the pizza base and bring one side over, taking car to push out any air bubbles. Roll up the excess dough to form the crust and seal if necessary with more milk. Separated the eggs and beat the yokes, brush over the top of the folded pizza and sprinkle with the pine nuts.

Cook  for 25/30 minutes at 190c / 375f  Gas mark 5