Smoked Haddock & Egg Pizza

Pre-heat your oven to its hottest setting, and lightly flour your worksurface, rolling pin (if using) and baking tray. Roll or stretch your dough to approx. 10-12 inches in diameter (this will give you a classic Neapolitan style thin and crispy pizza). Fry the leeks in the butter for a few mins, until softened and leave to one side for a minute. 

Move your pizza base to the lightly floured baking tray, spread evenly with cheese sauce, then sprinkle with mozzarella and add the smoked haddock and leeks. Move to the hot oven for 4 mins, then carefully remove from the oven and crack the egg into the centre, and cook for a further 5-6 mins until the egg white has cooked but the yolk is still runny (if you prefer a cooked through egg, crack it onto the pizza with the other ingredients). Your pizza will be cooked when the crust has turned golden brown and the toppings are bubbling. Slice, dunk the crusts into the egg and enjoy!

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