Romesco Fried Egg and Parma Ham Pizza
SERVES 2
READY IN 30 MINUTES
Pizza just got an amazing healthy makeover, and it only takes 10 minutes to prep! This Romesco Fried Egg and Parma Ham Pizza is laden with protein thanks to these beautiful duck eggs, so you don’t get that post-pizza carb crash. To make it even more satisfying, the base is made with spelt flour, which keeps you feeling fuller for longer.
If you’re vegetarian, feel free to swap the Parma ham for mushrooms or even an extra egg. I love it when the golden yolks break open and I use my pizza crust to mop all the creamy loveliness from my plate.
Though this pizza cooks in just 20 mins, the dough needs a few hours to do its thing, so I like to make my dough the day before.
The Recipe
Ingredients
For the pizza base:
120ml warm water
1.5 tsp active dry yeast
1 tsp honey
120g spelt flour, gluten-free or plain flour
1 big pinch salt
1 tbsp olive oil
For the Romesco sauce:
200g roasted red peppers in a jar, drained
50g coriander
2 spring onions
1 tbsp lime juice
100ml olive oil
50g hazelnuts, toasted and skinless
Extra toppings:
200g mozzarella
4 Clarence Court duck eggs
6 rashes Parma ham
1 tsp salt
2 tbsp parsley, chopped
Directions
To make the spelt pizza dough mix the water, yeast and honey together, then let it sit for 6-7 mins until foamy.
Now add the flour and salt and stir until a dough forms. Roll the dough into a ball with your hands, then knead on a floured surface for 5 minutes.
Roll your dough into a ball again with olive oil. Wrap with clingfilm and place in a warm place for 1.5-2 hours until it doubles in size. If you’re making this dough way in advance, leave it in the fridge until you need it, but bring it out 4 hours before you’re ready to cook so that it’s at room temperature.
Preheat the oven to 210°C / 410°F / Gas 7.
Blend the Romesco ingredients together. Divide the dough into two – you’re going to make two pizzas – and roll until it’s quite thin. Transfer to a baking sheet covered in greaseproof paper. Spread your Romesco sauce over the dough, top with torn mozzarella and Parma ham, then crack the eggs onto the pizzas. Sprinkle over some salt and parsley and bake in the oven for 10 minutes until the whites of the eggs are cooked through.
Meanwhile, toast your hazelnuts in a baking tray in the hot oven. It should take 10-15 minutes, until the nuts get a golden colour.
Scatter your hazelnuts on top of the cooked pizza, and come get it while it’s hot!
