Eggs Benedict pizza with buffalo hollandaise

Make the dough following the ciabatta bread mix instructions and leave to prove for 1 hour or until doubled in size. Gently simmer the eggs in boiling water for 4 minutes, then cool completely in iced water. Grill or fry 2 of the prosciutto slices until crisp then drain on kitchen paper. Keep these to finish the pizza.

To make the hollandaise, bring a small pan ¹/3 full of water to the boil, then turn off the heat. Put a heatproof bowl over the pan, add the egg yolk and whisk for 2-3 minutes until light and fluffy. If the bowl is getting too hot, remove it from the water to prevent the egg from scrambling. Slowly pour in the clarified butter, whisking all the time, until it reaches a mayonnaise-like consistency. If it looks a little thick, add 1 tsp of boiling water. Whisk in the hot sauce, season and keep in a warm place. Don’t make the hollandaise too far in advance – it doesn’t like to be left sitting around!

Heat the grill to high and heat a medium frying pan. Roll the dough out to the size of the frying pan and mix the ricotta, garlic, lemon zest and some seasoning. Gently lift the dough into the frying pan and spread the top with the ricotta mix, leaving a 3cm border around the edge. Scatter with the remaining prosciutto, then dot with fontina and tear over the mozzarella. Cook on the hob over a high heat for 5 minutes, until the bottom is browned and the dough has puffed, then slide under the grill for 5 minutes until the cheese is bubbly and the crust lightly golden.

Very gently peel each egg (they will be very delicate) and put onto the pizza. Spoon over ½ the hollandaise and grill for 2 minutes until bubbling and brown. Tear over the basil and reserved crispy prosciutto, and serve with the dressed baby leaf salad and the remaining hollandaise for dipping crusts in.