Egg & roast capsicum pizza

• 30cm woodfired pizza base (see note)
• 1/2 cup tomato passata (sugo) (see note)
• 1/3 cup drained bottled capsicum strips
• 1 cup grated pizza cheese (or use a mix of mozzarella and cheddar)
• 3 small (42g) eggs
• Oregano or small basil leaves, to garnish

1. Preheat the oven to 200°C.
2. Spread the pizza base with passata, then scatter with capsicum and cheese. Bake for 5 minutes, then remove the pizza from the oven and use the back of a tablespoon to make 3 indents in the pizza. Crack an egg into each indent, season, then bake the pizza for a further 5-6 minutes until eggs are just set, cheese is melted and base is golden. Scatter with oregano or basil leaves, then slice and serve.