Ingredients
For the dough
For the tomato sauce
For the topping
Method
1. Heat the oven to 220C/200C fan/gas 7. Start by making the dough. Put the flour, baking powder and salt in a bowl, then add the yogurt. Mix with your hands, then tip out onto a surface dusted with flour and knead for 1-2 mins, until you have a smooth dough (add a little extra flour if it’s too soft). Divide the dough into two, then roll each ball into a 28 cm circle. Place each onto a baking tray lined with baking parchment.
2. For the tomato sauce, mix the passata with the garlic, chopped basil and a pinch of salt. Divide between the two pizzas, spreading evenly around, then top with small spoonfuls of the nduja and the mozzarella slices. Mix the honey and chilli oil together, then drizzle half over the pizzas.
3. Cook for 5 mins, until the base is crisp and the cheese is melted, then crack an egg on top of each pizza. Continue to cook for 3-4 mins more, until the egg is just set. Finish with a final drizzle of the honey and chilli oil and some basil leaves.