Ingredients

• 250g/8¾oz plain flour
• plus extra for dusting
• 8 tbsp olive oil
• 2 tsp water
• 1 tsp sea salt
• 4 tbsp tomato purée
• 60g/2¼oz shiitake mushrooms
• sliced
• 4 slices prosciutto
• 100g/3½oz gorgonzola cheese
• 1 free-range egg

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the pizza base
• place the flour
• oil
• water and salt into a food processor and blend together until a dough is formed. Tip out onto a floured work surface and knead. Shape into a round base about 20cm/8in wide.
• Place into a frying pan over a high heat and brown the base
• then using a mini-blowtorch
• crisp the top of the pizza. (Alternatively you can do this under the grill.)
• For the topping
• spread tomato purée over the top of the base.
• Fry the mushrooms in a dry frying pan then scatter over the tomato purée. Arrange the prosciutto and cheese on top.
• Crack an egg into the middle
• then place into the oven for five minutes to finish cooking.
• Serve on a large plate
• and slice into wedges to serve.