Spinach, Soft Egg And Parmesan Pizzetta

• 1 very large handful spinach
• 1 tablespoon creme fraiche
• 1/4 garlic clove, finely chopped
• 1 small handful grated Parmesan
• flaky sea salt and black pepper
• 1 large golf-ball-sized piece pizza dough
• 1 small free-range egg

1. Preheat your oven to its highest setting (500F or above).
2. At the same time put a pizza stone or baking sheet in the oven to heat up.
3. Now you need to blanch your spinach.
4. Take a very large handful (spinach reduces in volume dramatically when cooked) and plunge the leaves into boiling salted water for one minute.
5. Remove the spinach and plunge into ice-cold water.
6. Squeeze dry and finely chop what will now be a smaller handful.
7. Add the creme fraiche, garlic, about three-quarters of the Parmesan, a pinch of salt and a grind of pepper.
8. Mix together to form a deep-green paste.
9. Roll the dough out to around 8 inches in diameter.
10. Evenly spread the spinach mixture over the pizza base making sure it is slightly raised at the edges, creating a tiny wall.
11. Crack an egg into the centre and place on your pizza stone in the oven for 68 minutes.
12. One minute before your pizza is ready, sprinkle over the remaining Parmesan and a grinding of black pepper.
13. Please dont overcook.
14. It is essential that the egg is runny when served.

handful spinach, creme fraiche, garlic, handful, salt, golfball, egg

Taken from www.foodrepublic.com/recipes/spinach-soft-egg-and-parmesan-pizzetta/ (may not work)