BREAKFAST FOR DINNER PIZZA (Serves 2 or 3)

INGREDIENTS:

225g fresh mozzarella, thinly sliced; 400g tin whole peeled tomatoes, drained; 1tbsp extra virgin olive oi; Kosher salt; 450g white or wholemeal pizza dough, divided in half; plain flour, for dusting; 50g sliced spicy salami, cut into strips; 1 courgette, cut lengthways into thin strips with a vegetable peeler; 55g freshly grated Parmigiano Reggiano cheese; 4 large eggs; grated lemon zest, fresh basil, or chilli flakes or black pepper to serve

METHOD:

1. Heat the oven to 260°C, with a rack in the lower third. Press the mozzarella slices between kitchen paper to remove excess moisture.

2. Puree the tomatoes, oil and ¼ tsp of salt in a food processor or blender until smooth. 3.Place a baking sheet in the oven to heat while you prepare the pizza. Cut a piece of baking parchment about 33cm long. Put one piece of dough on the parchment and, with lightly floured hands, stretch it into a rough 4-4.5cm round or oblong. Spoon 75ml of the tomato puree over the dough, leaving a narrow border all around. Arrange half of the salami on top, then top with half of courgettes and half of mozzarella and Parmagiano. Remove the baking sheet from the oven and slide the pizza, still on the parchment, onto it. Return to oven.

4. Bake until the crust is just beginning to turn golden and mozzarella is melted. Crack two of the eggs on top of pizza, season the eggs with salt, and bake until the crust is golden and the egg whites are just set. Prepare a second pizza with the remaining dough and toppings.

5. Remove first pizza from the oven and slide it onto a chopping board. Brush edges of the crust with olive oil. Top with a sprinkling of Parmigiano and grated lemon zest, basil, or red chilli flakes or pepper. Bake the second pizza while you’re enjoying the first. When the second one is ready, sprinkle with the toppings and serve.