Method

• 1.
  Preheat the oven to 200°C.
• 2.
  Combine tomato paste and passata, season with salt and pepper, then spread over the pizza bases. Toss tomatoes with 1 tablespoon of oil. Lay the pancetta and tomato on bases, leaving a space in the middle for the egg. Bake for 10 minutes.
• 3.
  Heat the remaining 2 teaspoons oil in a non-stick frypan. When hot, crack in 4 eggs. Cover and cook over low heat for 3 minutes until the white is just cooked and yolk is still runny. Trim the whites using an egg ring and, using a fish slice, gently transfer to the top of each pizza. Return pizzas to oven for 4 minutes or until tomatoes are soft, pancetta is crisp and eggs are just set.

• 4.
  Season and serve topped with rocket.