Rather than face the town, I’ve been in the kitchen making pizza.  It may certainly not be upto the Franco Marco standards (a spate of recent visits have happened in some food blogs I follow) – but I still think as long as it’s tasty then we all win!

I love eggs, and considering I’ve got way too many eggs in the fridge I decided that I’d add one to my topping list.  This was along with the other classic topings of capers and anchovies.

For those that would like to recreate :

I’ll let you choose any dough recipies out there, I personally use one from Nigella Express.

Base Sauce (for 1 pizza):
3 handfuls of cherry tomatoes - halved.
Dash of tomato puree
Clove of galric chopped
Pepper

Toppings:
 3/4 Anchovy fillets
Handfull of capers
Copious amounts of mozerlla
One Egg.

How?

• Preheat an oven (as hot as you can get).
• In a hot pan, add all the ingredients and let them simmer down till you end up with a nice rich tomato sauce. 
•  Add the sauce to your dough and spread out liberally covering the whole area.  
• Arrange all the toppings, bar the egg. 
• Place this on a pizza stone/baking tray and pop into the oven for 3 minutes (or once the mozeralla starts to melt/crisp).  
• Quickly open the oven, and pull out the tray and crack the egg over. 
• Return to the oven for a minute; and then it should be ready to serve. 
• Crack open the egg and enjoy!