Pizza Capricciosa

Place the eggs in a small saucepan of cold water, bring to the boil, then simmer for 8 to 9 minutes for a fully set yolk. Drain, cool under cold running water, then peel and quarter.

Take the dough out of the refrigerator, divide it into two 250 g balls, and leave them, covered, at room temperature for 20 minutes.

Crush the drained tomatoes by hand, then stir in the garlic, oregano and salt. Set the sauce aside uncooked.

Preheat the oven, with a pizza stone on the top rack, to its maximum temperature, at least 260°C, for 30 minutes.

Heat the olive oil in a skillet and cook the mushrooms for 3 to 4 minutes until softened.

Stretch one dough ball on a semolina-dusted peel into a 30cm round.

Spread the sauce over the base, scatter over half the mozzarella, then arrange the ham, cooked mushrooms, artichokes, olives and quartered egg on top.

Bake for 9 to 11 minutes until the crust is charred and the cheese is bubbling.

Rest for 2 minutes before slicing. Repeat with the second dough ball and the remaining toppings.