Mix the yeast, water, sugar and oil together in a small bowl and then set aside for 5 minutes to allow the yeast to activate.
Place the flour and salt in a mound directly onto your work surface. Make a well and add the yeast mixture. Bring the mixture together to form a dough and then knead for 5 minutes until it is smooth and elastic. Set aside, covered, while you prepare your toppings.
Preheat the Wolstead Pro Rapido Pizza Oven for 10 minutes at 350°C.
Divide the dough into two then roll each piece out on a lightly floured surface to about 25cm in diameter.
Transfer the dough round to the lightly floured ceramic stone. Spread with passata then top with half the caramelised onion and spinach. Crack one egg directly onto each pizza then top with torn mozzarella and cherry tomatoes.
Drizzle with olive oil then close the lid and allow the first pizza to cook for 4 minutes at 350°C. Once cooked, remove the pizza using the paddle and repeat the process with the second pizza. Garnish the pizzas with rocket, drizzle with extra olive oil and enjoy!
Tip: A crisp pizza base is achieved by going easy on the passata, as well as ensuring the mozzarella ball has been well drained and squeezed before arranging and cooking the pizzas.