Healthy Spinach and Egg Pizzetta

Ingredients:

1 very large handful spinach

1 tablespoon Sour cream
1 garlic clove, finely chopped
1 small handful grated Parmesan
1 large golf-ball-sized piece pizza dough
1 small egg
1 small handful grated Mozzarella 
1-2 Mushroom thinly sliced
1/2 Tomato seeded
Flaky sea salt and black pepper

Directions: 

Preheat your oven to its highest setting (500°F or above). At the same time put a pizza stone or baking sheet in the oven to heat up.
Now you need to blanch your spinach. Take a very large handful (spinach reduces in volume dramatically when cooked) and plunge the leaves into boiling salted water for one minute.
Remove the spinach and plunge into ice-cold water. Squeeze dry and finely chop what will now be a smaller handful. 
Add the sour cream, garlic, parmesan, mushroom, a pinch of salt and pepper. Mix together to form a deep-green paste.
Roll the dough out to around 8 inches in diameter. (If using whole wheat dough try to roll it thin)
Evenly spread the spinach mixture over the pizza base making sure it is slightly raised at the edges, creating a tiny wall. Now put the tomato and sprinkle mozzarella cheese. Crack an egg into the center and place on your pizza stone in the oven for 6–8 minutes.
One minute before your pizza is ready, sprinkle over little Parmesan and  black pepper.
Please don’t overcook. It is essential that the egg is runny when served.