Time: 45 minuti + tempo di riposo
Difficulty: Facile

Ingredients (for 3 pizzas):
500 g Special for bread and pizza Molino DallaGiovanna
6 g of fresh brewer's yeast
5 g of granulated sugar
430 g of water
40 g of extra virgin olive oil
10 g of salt up

For the filling:
500 g spinach mozzarella for gluten-free pizza
3 whole eggs
250 g cherry tomatoes
100 g Taggiasca olives
1 bunch of fresh basil
Extra virgin olive oil
salt
ground black pepper

Method:
Put the mix in a bowl and mix with the palm of your hand.
Arrange the yeast with sugar and water in a second bowl and mix well with a whisk; pour everything, little by little, into the bowl with the flour and mix until a smooth mixture is obtained.
Combine the oil and salt, incorporate them carefully, knead the dough quickly, then cover it with kitchen foil and let it rise for about 40 minutes.
After this time, divide the dough into 3 parts of 300 g and let it rise in dough taking care to close well with some film, put everything in the fridge for about 8 hours.
After rising the dough to resume the dough from the fridge then flour the hands with rice and corn flour and roll the dough on a pastry, trying to create a disk with a diameter of 30 cm, season with mozzarella.
Preheat the oven to 250 ° C, cook the base with the mozzarella for about 6 minutes; in the meantime take a pan and heat two tablespoons of oil, shell the eggs in the center and cook over a gentle flame, after cooking, season with salt and pepper.
At this point pour the eggs into the center of the pizza, put the cut tomatoes 4, two tablespoons of olives on the sides and put again in the oven for 3 minutes to finish cooking.
After the last few minutes of cooking remove from the oven and serve with basil leaves and a drizzle of raw oil.