Spinach and taleggio pizza recipe
 Taleggio cheese melts wonderfully making it a flavoursome choice for this topping with anchovies, chilli and egg. 5g fresh yeast1 tbsp sugar250g/9oz strong flour5g saltdrizzle of olive oil 5g fresh yeast 1 tbsp sugar 250g/9oz strong flour 5g salt drizzle of olive oil 250g/9oz spinach, cooked and squeezed dryanchovies, to taste100-200g/3½ -7oz taleggio, slicedfreshly ground peppergarlic and chilli oil, optional1 free-range egg 250g/9oz spinach, cooked and squeezed dry anchovies, to taste 100-200g/3½ -7oz taleggio, sliced freshly ground pepper garlic and chilli oil, optional 1 free-range egg 5 tbsp extra virgin olive oil1 tbsp Dijon mustard50ml/2fl oz red wine vinegarsalt and pepper2 heads chicory1 lemon, zest only 5 tbsp extra virgin olive oil 1 tbsp Dijon mustard 50ml/2fl oz red wine vinegar salt and pepper 2 heads chicory 1 lemon, zest only Method For the dough, dissolve the yeast in 125ml/4fl oz water along with the sugar. Mix the flour and salt in a separate bowl and then slowly add the liquid to the dry ingredients. Add a drizzle of olive oil and knead for 5-10 minutes. Allow to prove for half an hour in a warm place.When ready to cook the pizzas, preheat the oven to 220C/425F/Gas 7. Place two baking trays in the oven to heat.Divide the dough into two pieces and roll out flat. Each will make one pizza big enough to serve two people, depending on the size of their appetites. (You can make just one pizza now and freeze the other pizza base for next time. Defrost it before baking.) Spread with the cooked spinach, anchovies, taleggio, freshly ground black pepper and drizzle with garlic and chilli oil, if using. Finally crack an egg in the centre. Place on the hot baking trays and bake in the oven for 5-10 minutes.Finish with another optional drizzle of garlic oil and chilli oil. For the salad, combine the olive oil, Dijon mustard, vinegar, salt and pepper for the dressing. Place the chicory leaves on a serving plate, scatter over the lemon zest and toss with the dressing just before serving. Serve with slices of pizza. For the dough, dissolve the yeast in 125ml/4fl oz water along with the sugar. Mix the flour and salt in a separate bowl and then slowly add the liquid to the dry ingredients. Add a drizzle of olive oil and knead for 5-10 minutes. Allow to prove for half an hour in a warm place. For the dough, dissolve the yeast in 125ml/4fl oz water along with the sugar. Mix the flour and salt in a separate bowl and then slowly add the liquid to the dry ingredients. Add a drizzle of olive oil and knead for 5-10 minutes. Allow to prove for half an hour in a warm place. When ready to cook the pizzas, preheat the oven to 220C/425F/Gas 7. Place two baking trays in the oven to heat. When ready to cook the pizzas, preheat the oven to 220C/425F/Gas 7. Place two baking trays in the oven to heat. Divide the dough into two pieces and roll out flat. Each will make one pizza big enough to serve two people, depending on the size of their appetites. (You can make just one pizza now and freeze the other pizza base for next time. Defrost it before baking.) Divide the dough into two pieces and roll out flat. Each will make one pizza big enough to serve two people, depending on the size of their appetites. (You can make just one pizza now and freeze the other pizza base for next time. Defrost it before baking.) Spread with the cooked spinach, anchovies, taleggio, freshly ground black pepper and drizzle with garlic and chilli oil, if using. Finally crack an egg in the centre. Place on the hot baking trays and bake in the oven for 5-10 minutes. Spread with the cooked spinach, anchovies, taleggio, freshly ground black pepper and drizzle with garlic and chilli oil, if using. Finally crack an egg in the centre. Place on the hot baking trays and bake in the oven for 5-10 minutes. Finish with another optional drizzle of garlic oil and chilli oil. Finish with another optional drizzle of garlic oil and chilli oil. For the salad, combine the olive oil, Dijon mustard, vinegar, salt and pepper for the dressing. Place the chicory leaves on a serving plate, scatter over the lemon zest and toss with the dressing just before serving. Serve with slices of pizza. For the salad, combine the olive oil, Dijon mustard, vinegar, salt and pepper for the dressing. Place the chicory leaves on a serving plate, scatter over the lemon zest and toss with the dressing just before serving. Serve with slices of pizza.