• p34



    5 olives, mixed

    1 egg, soft boiled, peeled

    20g of Parmesan, grated

    1 handful of baby spinach

    60g of buffalo mozzarella

    olive oil


    1 pinch of oregano

    1 pizza base

    Tomato sauce

    2 tbsp of olive oil

    1 medium onion, finely chopped

    1 carrot, finely chopped

    1 celery stick, finely chopped

    2 tbsp of chopped parsley

    1 garlic clove, minced

    4 tbsp of balsamic vinegar

    2 400g tins of chopped tomatoes

    1 tsp of tomato purée

    1/2 tsp of dried oregano

    2 tbsp of basil, finely chopped


    freshly ground black pepper


    For the tomato sauce, place a heavy-based pan over a medium heat. Add the olive oil and once hot, add the onion, celery, carrot and parsley. Cook slowly, stirring occasionally for 15 minutes, until the vegetables are very soft

    Next, add the garlic, turn up heat up to full and cook for a few minutes, while stirring. Add the balsamic vinegar and reduce by half. Then add the tomatoes, tomato purée and oregano

    Season well with salt and pepper, reduce the heat and simmer for 15-20 minutes, uncovered, until the sauce thickens and concentrates in flavour. Finish with the basil, check the seasoning and adjust accordingly. Remove from the heat and allow to cool before using

    Preheat the oven to 240˚C/gas mark 9. Prepare the pizza base and add a thin layer of the tomato sauce leaving a 2-3cm gap around the edge. Arrange the olives and mozzarella evenly around the pizza

    If you have access to a wood fired oven the pizza will cook in 3-4 minutes at 365˚C, otherwise place in the oven for 5-7 minutes until the cheese is just bubbling and the base is crispy

    Remove the pizza from the oven and finish with the baby spinach, oregano, Parmesan shavings, egg, a pinch of salt and a drizzle of olive oil. Serve immediately