Roll out the pizza dough and shape into a personal size pizza base.
Spread the pizza base with the tomato sauce or passata to within about one inch of the edge.
Allow the sauce topped pizza base to rest in the fridge for about 20 minutes.
Meanwhile, preheat the oven to about 375 to 400 ℉ (or about 180 to 190℃) depending on how fierce your oven is. If you have a fan oven, I recommend 175°C.
Remove the pizza base from the fridge. Scatter all over with the oregano and salt and pepper to taste.
Arrange the drained spinach on the pizza in a slightly raised circle about three inches from the edge, leaving a round hole in the centre for the egg.
Crack the egg into a bowl and pour it very gently into the centre of the spinach circle, keeping the yolk intact.
Sprinkle the pizza with the grated Mozzarella cheese, avoiding the egg.
Arrange the red pepper slices around the egg over top of the cheese.
Scatter all over with the oregano and salt and pepper to taste.
Bake for 15 to 20 minutes, the egg is cooked to your liking and the crusts is starting to turn golden.