For the pizza base, combine the yeast, 2 tbsp water and honey in a small bowl and let sit for 10 minutes then add the rest of the water to this. Place the flour into a larger mixing bowl and add the water to this and mix with your hand to combine. Knead the mix for 5 minutes then cover with a tea towel and leave at room temp for 40 minutes. Gently knock the dough back, knead again for 1 minutes then tip onto a bench and divide in two equal pieces.

Preheat an oven to 200C.

In a small bowl combine the tomato, garlic, olive oil, salt, pepper and set aside.

One by one, roll each of the dough balls between two pieces of baking paper to approx. 24cm circles.

Peel off the top piece of paper and transfer the bottom piece with the rolled dough onto a baking tray.

Spread each pizza base with the tomato, then top with wilted baby spinach, olives and cheese. Season with salt and pepper, drizzle with a little olive oil then bake in the oven for approx. 8-10 minutes, serve with lemon to squeeze over if desired.