Egg, tomato and spinach pizzas

• 2 large pizza bases
• 1/3 cup tomato paste
• 250g cherry tomatoes, chopped
• 6 eggs
• 50g baby spinach leaves
• 100g parmesan cheese, shaved

1. Preheat oven to 250°C. Line two large baking or pizza trays with baking paper. Place pizza bases on trays. Spread with tomato paste. Top with tomatoes.
2. Crack 3 eggs around the centre of each base. Bake for 10 to 12 minutes or until eggs are just set.
3. Top with spinach and parmesan. Season with salt and pepper. Slice and serve.

Egg, pancetta and rocket pizzas

• 4 small pizza bases
• 1/3 cup tomato paste
• 80g rocket leaves, roughly chopped
• 200g sliced mild pancetta, chopped
• 4 eggs
• olive oil spray

1. Preheat oven to 240°C. Spread pizza bases evenly with tomato paste. Place on baking trays.
2. Top pizzas with rocket and pancetta. Make a small well in middle of each pizza. Crack 1 egg into each well. Season with pepper. Spray lightly with oil.
3. Bake for 15 to 20 minutes, or until egg is just cooked. Serve.

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.

Egg & bacon pizzas

• 8 thin bacon rashers, rind removed
• 4 individual pizza bases
• 4 tbs (1/3 cup) sundried tomato pesto
• 125g grated mozzarella
• 4 small eggs
• 12 cherry tomatoes (we used truss)
• Olive oil and balsamic vinegar (optional), to drizzle
• Baby rocket leaves, to serve

1. Preheat the oven to 200°C. Line a baking sheet with baking paper then spread bacon out in a single layer. Cook in the oven for 5-6 minutes until just starting to crisp.
2. Remove the baking paper and lightly oil the baking sheet. Place pizza bases on the sheet and spread with sundried tomato pesto. Lay 2 bacon rashers on each pizza and sprinkle cheese over the bacon. Carefully break an egg into the centre of each pizza, then sit 3 cherry tomatoes to one side of the egg. Drizzle each pizza with olive oil, season with salt and pepper, then bake for 6 minutes or until the egg has just cooked and the tomatoes have started to wilt. Scatter with rocket and drizzle with a little balsamic vinegar, if desired.