egg & parma ham pizza
use the glaze when cooking salmon and serve with noodles
Takes 45mins serves 4 450g strong white bread flour 1tsp salt 2tsp caster sugar 2tsp fast-action dried yeast 2tbsp olive oil, plus extra for greasing 300ml hand-hot water 500ml passata 4 eggs 4 chargrilled artichoke hearts 12 slices of Parma ham A few basil leaves
1 Place the flour, salt and sugar in a mixing bowl with the yeast and stir together. Add the oil and enough water to form a soft dough. Turn out and knead for 10 mins until smooth and elastic in texture. 2 Cut the dough into four and roll each piece to a circle about 23cm round. Place on the baking sheets. Cover with oiled clingfilm and leave to rise for 15 mins until doubled in size. 3 Preheat the oven to 200°C/gas 6. Spread the pizzas with the passata, to within 2cm of the edge. Crack an egg on top in the middle. 4 Arrange the artichoke hearts and slices of Parma ham around the edge and bake for 20 mins until golden brown and risen. Sprinkle with basil leaves before serving.