Enjoy a delicious and nutritionally better-for-you ham and egg pizza.
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Combine the flour, yeast, oil and 1/2 cup (125ml) warm water in a large bowl. Stir with a round bladed knife until a soft dough forms. Turn onto a lightly floured surface. Knead for 5 mins or until smooth and elastic. Place in a lightly greased bowl. Cover with wrap. Set aside in a warm, draught-free place for 30 mins or until the dough doubles in size.
Preheat oven to 200ºC. Lightly grease 2 x 30cm round pizza trays or line a large baking tray with baking paper. Use your fist to punch down the dough. Knead on a lightly floured surface until smooth. Sprinkle a clean work surface with extra flour. Divide dough into 2 even portions. Roll each portion out to a 28cm disc. Transfer to baking trays.
Spread the bases with tomato paste and top with spinach, onion, capsicum, tomato and ham. Crack two eggs onto each pizza and sprinkle with cheese and seeds. Bake for 15 mins until the base is crisp and eggs are cooked to your liking. To serve, sprinkle with the basil leaves.