Eggs Benedict pizza

Preheat the oven to 200°C.

Sift the salt and sugar with the flour. Add the yeast and combine well.

Add the extra virgin olive oil to the water and add to the flour mixture. Mix and knead for 10 minutes until smooth. Roll into a ball.

Press the dough with your index finger. If the dough returns to its shape quickly, it has been kneaded enough. If it is slow to return to shape, knead for a further 5 minutes and test again.

Place the dough ball into a greased bowl, cover with a clean kitchen towel and leave in a warm place. Allow to rise for 45 minutes, or until doubled in size.

Knock down the dough, then roll out on a clean, lightly floured surface. Place the dough on a baking tray, brush with olive oil and season with sea salt and freshly ground black pepper. Bake for 15 minutes.

To make the toppings, bring a saucepan of water to the boil. Add the vinegar and, using a whisk, create a whirlpool in the water. Gently crack 1 egg into the centre of the whirlpool. Cook for 3 to 4 minutes, then remove using a slotted spoon. Repeat with the remaining eggs and set aside.

Blanch the asparagus in boiling, salted water for 45 seconds, or until just tender. Place in iced water. Repeat this process with the baby spinach.

To make the Hollandaise sauce, place a bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Add the egg yolks and water and whisk vigorously until pale and thick. Add the butter to the eggs, one piece at a time, whisking continually.

The sauce will become thinner at this stage, but as the emulsion sets it will thicken again. The end result should have the consistency of lightly whipped cream. Remove from the heat and whisk in the lemon juice, salt and pepper.

To assemble the pizza, place the spinach on the base, followed by the poached eggs, asparagus and trout. Season to taste and drizzle the Hollandaise over the pizza.

Grill for 5 minutes, or until the Hollandaise browns. Serve immediately.