Egg, spinach and pecorino pizza

This started off as a take on manakish, a Levantine flatbread topped with za’atar and often also containing halloumi-style cheese or minced lamb. My version is so far removed from the original that it doesn’t warrant the use of the name. Still, the za’atar and sumac give this “pizza” an earthy Middle Eastern kick, reminiscent of the aromas coming from bread stalls in East Jerusalem. You’ll probably find it difficult to fit the six individual pizzas into your oven all at once: you’d need three baking sheets large enough to take two pizzas each. If you haven’t got them, bake the individual pizzas in batches or make three double-sized pizzas.

• 2 1/2 tsp dried yeast
• 1 3/4 cups tepid water (no hotter than 86°F)
• 5 1/2 cups white bread flour, plus extra for dusting
• 1 1/4 tsp salt
• 1/3 cup olive oil
• 2 lbs spinach, washed
• 1 lb pecorino, grated
• 1 1/2 tbsp sumac
• 1 1/2 tbsp za’atar
• coarse salt and black pepper
• 6 eggs

Dissolve the yeast in the water. Add to the flour together with the salt and 2 tablespoons of the olive oil. Knead by hand or in a heavy electric mixer for 8 to 10 minutes, adding a little bit more flour if the dough is sticky; it should become smooth and silky. Brush a large bowl with a bit of oil, put the dough inside and cover with a wet towel. Leave to rise in a

warmish place for 1 to 2 hours, or until the dough doubles in size. When ready, divide the dough into six similarly sized pieces. Use a rolling pin to roll each into a disc that is roughly 1/4 inch thick and 7 inches in diameter. Transfer to baking sheets dusted with a bit of flour and leave to rise again in a warm place for about 30 minutes.

Preheat the oven to 400 F. Wilt the spinach in a large saucepan with 4 tablespoons of the olive oil. Allow to cool down, then squeeze out all the liquid from the spinach.

Scatter the cheese evenly over the pizza bases and spread the spinach over this, making a slight well in the center to break the egg into later on. Sprinkle the sumac, za’atar and black pepper on top. Drizzle about 11/2 teaspoons olive oil over each pizza.

Bake for 12 to 15 minutes, or until the crust turns a nice brown. Remove from the oven and quickly break a whole egg into the center of each pizza. Use a fork to spread the white around, keeping the yolk whole. Sprinkle with coarse salt and return to the oven to bake for 5 minutes, or just until the whites set but the yolks are still runny. Serve at once. Serves 6 (makes 6 individual pizzas)