|Prep time||25 minutes|
|Cook time||30 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
For the hollandaise, in a medium-sized glass or metal bowl, whisk together two egg yolks, the mustard and double cream yoghurt.
Place over a pot of gently simmering water and cook, whisking constantly for 15 minutes or until thickened (the sauce will thin out at first, then thicken as it cooks).
Remove the pot from the heat, stir in the lemon juice and season well. Remove a teaspoon of lemon zest from one of the lemons and set aside in a separate bowl.
Cover the surface of the hollandaise with clingwrap and keep warm over the pot of water until ready to serve.
To make the pizza base, combine the flour, yoghurt and salt in a medium-sized bowl using a fork. Mix until a shaggy dough forms. Lightly flour a clean surface and turn out the dough. Knead the dough for about 8 minutes or until it’s smooth and elastic. Cover and set aside.
Combine the ricotta, crushed garlic and lemon zest (set aside earlier) in a food processor or blender and blitz until smooth and creamy. Set aside. 7 Preheat the oven to 200°C, gas mark 6, and place a baking tray in the oven.
Divide the dough in half and roll into balls. Dust with a bit of flour and roll out into two pizza bases. Dust the hot tray with bread flour and place the pizza bases directly on the tray. Bake for 5-10 minutes.
Spread the still-hot pizza base with the ricotta mixture then bake for a further 10-15 minutes or until the base is golden and cooked through.
As soon as you remove the pizza from the oven, scatter the baby spinach over it and allow it to wilt slightly before topping with a poached egg and fresh basil. Season and serve with the hollandaise sauce.
To poach the perfect egg, heat a medium-sized pot of water over low heat until just simmering. Add 2 tsp vinegar and use a wooden spoon to create a gentle whirlpool. Crack each egg, one at a time, into a small bowl and gently slip into the water. Poach the eggs, one at a time, for 3-4 minutes or until the egg white is cooked and the yolk is still runny. Remove with a slotted spoon and serve immediately.