Take a 75g small pizza base and spread with one tablespoon green pesto. Arrange on top of this, 160g cooked spinach, which has been thoroughly drained and patted dry. Make an indentation into the spinach in the middle of the pizza and crack an egg into the indentation. Sprinkle over 30g crumbled feta cheese and arrange four cherry tomatoes, cut in half over the pizza. Bake at 240oc fan/ 220oc/ gas 9 for 8 – 10 minutes and serve.