Egg and salami pan pizza

1.Heat a small saucepan over moderate heat. Add tomato, paste and sauce; cook and stir for 5 minutes or until thick. Set aside.

2.Combine flour, yeast, sugar, salt and half the oil in a medium bowl; make a well at centre. Pour 1 1/2 cups warm water into well; stir to combine. Using hands, bring mixture together to form a dough. Turn out dough onto a lightly floured surface. Halve dough, then shape into 2 discs. Roll each disc into a 22cm-round pizza base.

3.Preheat an oven-grill to moderately high. Heat half the remaining oil in a 22cm (base diameter) frying pan over moderate heat. Add 1 pizza base to pan. Cook, covered, for 5 minutes or until golden underneath. Spread pizza base with half the tomato sauce. Top with half the salami and 3 capsicum rings. Carefully crack an egg into each capsicum ring, taking care not to break yolk. Sprinkle with half the cheese. Cook under grill for 5 minutes or until eggs have set and cheese has melted. Repeat with remaining oil, pizza base and toppings.

4.Process rocket and extra oil in a food processor until smooth. Season. Drizzle pizzas with rocket sauce.