These ‘pizzette’ ( baby pizzas) look to me as if the sun is trapped in them.

They are absolutely delicious. The combination of the spinach, pizza  bread and soft egg is a marriage made in heaven. The trick is to cook the pizza dough until it’s crisp but to leave the egg soft. That’s why the dough has to be rolled thin and the oven hot.

Make the pizza dough, per person you will need

• 80 gr plane 000flour
• 1 teaspoon dry yeast
• 1 tablespoon olive oil
• warm water to form a dough ( 40-50 ml)
• kneed the dough until elastic and shiny

• put in warm place and let it double in size

• per person :

• 1 organic egg
• 2 handful of fresh spinach
• some Italian parsley and fresh tarragon
• 1/4 spanish onion diced
• 2 tablespoons of grated parmiggiano
• salt, pepper and olive oil
• preheat oven to 240˚

• in a little butter and olive oil cook the onion until soft
• now add the chopped spinach, parsley and tarragon
• cook just for a few minutes

• roll out the dough, you should have a large golfball size amount
• press it out with your fingers, making it thin in the middle
• but leaving a thicker rim

• put the dough on a baking tray
• spread the spinach mixture mostly around the side of the dough
• leaving an indentation in the middle for the egg
sprinkle half the parmiggiano on the spinach

• brake the egg in  the middle adding a little salt
• bake in the hot oven for 6-7 minutes

• sprinkle the rest of the parmiggiano on top

•  serve immediately –  the egg should be runny

• It is better to under-cook the egg than to over-cook it.