Egg and Bacon Pizzas

• 2 tablespoons tomato paste
• 100 ml tomato passata
• salt and pepper
• 20 cherry tomatoes, halved
• 1 12 tablespoons olive oil
• 12 slices pancetta (thick slices) or 12 slices bacon (thick slices)
• 4 eggs
• rocket, to serve

1. Preheat oven to 200C.
2. Combine tomato paste and passata, season with salt and pepper, then spread over the pizza bases.
3. Coat tomatoes in 1 tablespoon of oil.
4. Lay the pancetta and tomato on top, leaving a space in the middle for the egg, bake for 10 minutes.
5. Heat the remaining 1/2 tablespoon of oil in a non-stick fry pan.
6. When hot, crack in 4 eggs.
7. Cover and cook over low heat for 3 minutes until the white is just cooked and yolk is still runny.
8. Trim the whites using an egg ring and, using a fish slice, gently transfer to the top of each pizza.
9. Return pizzas to oven for 4 minutes or until tomato is squidgy, pancetta is crisp and eggs are just set.
10. Season and serve topped with rocket.

tomato paste, tomato passata, salt, tomatoes, olive oil, pancetta, eggs, rocket

Taken from www.food.com/recipe/egg-and-bacon-pizzas-151438 (may not work)