Note
1: Fire up your oven, aiming for 400 °C to 450 °C on your baking stone.
You can check this quickly, accurately and from a safe distance using an infrared thermometer.
Tip: If you're using wood pellets (Gill’s preference), it will be about 20 minutes before you’re ready to cook pizza, but you can start cooking the spinach (or chard) almost immediately.

2: Place the washed spinach into your cast iron skillet or a medium-sized ovenproof pan, sprinkle with a pinch of salt, and place over medium-high heat.
Stir every minute or so until the leaves are soft and wilted, about 3 to 4 minutes. Let them cool, then squeeze out excess liquid and set aside.
3: Place the parsley leaves, chives and fennel tops on a cutting board and chop them finely.
Tear the mozzarella into small pieces and place in a bowl. Add the chopped herbs, grated garlic, lemon zest, spring onions and half the olive oil. Season everything with a good pinch of sea salt and freshly ground black pepper, then tumble together.
4: Stretch your first dough ball out on a lightly-floured surface.
Push the air from the centre out toward the crust, then use your fingers to stretch the base to about 12 inches (30 centimetres).

5: Arrange a quarter of the cooked spinach over the first stretched pizza base.
Scatter a quarter of the herby mozzarella and spring onions across the top and finish with a drizzle of your best olive oil.
6: Dust the peel with a touch of semolina, then slide it under the pizza and launch it into the oven.
Cook for 1 to 2 minutes, using the peel to rotate the pizza every 20 seconds to ensure an even bake.
7: Remove from the oven, cut into six slices, serve and enjoy.
8: Repeat this process with the remaining pizzas.