Egg & Prosciutto Pizza

Serves makes 1 large pizza

Time 40 minutes

Ingredients

Pizza Base

½ cup Greek yoghurt

1 cup wholemeal plain flour plus extra for dusting  

1 tbsp of extra virgin olive oil

1 tsp of salt

Topping

2 garlic cloves, finely chopped

¼ cup extra virgin olive oil

¼ red onion, thinly sliced

100g prosciutto 

1 cup parmesan, grated

¼ cup of parsley, finely chopped

1 cup rocket leaves

Good pinch of black pepper

4 eggs

Method

Preheat oven to 240-250°C.

Place all base ingredients into a bowl and mix with a wooden spoon until starting to come together. Dust a clean kitchen bench with flour. Tip mixture onto the bench and knead until soft and springy. This could take up to 10 minutes. Add more flour if the dough is getting sticky. 

Using a rolling pin, roll out the dough until nice and thin. Place onto a baking tray, or pizza stone if you have one. 

Mix together the garlic cloves and olive oil to create a garlic-flavoured oil. Using a pastry brush, brush this oil onto the base of the pizza.

Top with half of the grated parmesan, rocket leaves, prosciutto and onion. Carefully crack eggs onto the pizza, being careful not to break the yolks. Add a good sprinkle of freshly cracked black pepper, half the chopped parsley and the remaining parmesan cheese.

Cook in the oven for approximately 10-15 minutes or until the base is fully cooked, and the eggs are just cooked through.

Remove and serve pizza with extra chopped parsley to garnish.