Use the freshest egg you can find, as it will hold its shape much better than an older egg, and keep an eye on the timings if your oven runs very hot. The pizza can cook in 8 minutes, but most ovens will manage 10-12 minutes
Makes 1 pizza; serves 1
Around 2 tbsp coarse polenta or cornmeal Extra virgin olive oil 1 dough ball at room temperature and 2-3 tbsp tomato sauce
Half a 125g ball buffalo mozzarella, drained and torn into pieces 3 pieces marinated artichoke heart antipasti in oil, drained Small handful pitted black olives Pinch of fresh or dried oregano leaves Fresh free-range egg A few basil leaves 2 slices Parma ham, torn
Step 1) Pre-heat the oven to 230°C, gas mark 8, or as hot as it will go. Prepare a sturdy baking sheet or pizza stone as described in the Pizza Bianco recipe. Place a large baking sheet or pizza stone on the base of the oven.
Step 2) On a work surface, lay out a silicone mat or a large rectangle of non-stick baking paper and scatter it with polenta or cornmeal to stop the pizza from sticking. Using oiled hands, gently tease and stretch the dough out into a rough round, about 19cm in diameter. The pizza should have a slightly thicker border all around the edge. Allow it to prove for 10 minutes.
Step 3) Spread the tomato sauce sparingly over the pizza, keeping the border clear. Leaving a space in the centre, dot with the mozzarella, artichoke pieces, olives and oregano. Carefully break the egg into the centre of the pizza. Slide the pizza into the oven as before and leave to cook for 12 minutes, or until the dough is puffed and golden and the topping is bubbling. Scatter with basil leaves and extra fresh oregano. Finish with the Parma ham and a drizzle of olive oil.