Swap tomato paste with beetroot relish to pair perfectly with salty ham, gooey egg and fresh herbs.
2 x 23cm store-bought pizza bases
1⁄2 cup chutney or relish (we used a beetroot relish)
100g tasty cheese left over from a cheese platter, coarsely grated
1⁄2 cup baby spinach leaves
1 cup thinly sliced leg ham
2 free-range eggs
1 avocado, diced
1⁄4 cup dill sprigs
Preheat oven to 220°C fan-forced (240oC conventional). Line 2 oven trays with baking paper. Spread pizza bases with chutney or relish and place on prepared trays.
Sprinkle cheese over bases. Top with spinach and ham. Using a spoon, make a well in the middle of each pizza. Carefully crack 1 egg into each well and burst the yolk.
Bake pizzas for 15 minutes or until eggs have just set and bases are crisp. Serve immediately topped with diced avocado and dill sprigs.