Huevos Rancheros is one of my favorite breakfasts and although traditionally served with corn chips, baked on a pizza base adds a similar crunch from the crust and makes an interesting twist.  I whack my oven up to highest temperature it will go and bake my pizza bases on a pizza stone which you can get from most kitchen shops.  Otherwise uses a metal baking sheet.

Serves 2
For the pizza dough:

250g strong white flour
175ml of lukewarm water
7g of fast action yeast
1 tablespoon of olive oil
1 teaspoon of caster sugar
1 teaspoon of salt
3 tablespoons of semolina

For the toppings:
6-8 tablespoons of passatta
250g of cannellini beans
150g of feta cheese
1 small red onion, finely sliced
1 avocado, cut in slices
A good handful of coriander leaves
2 large free range eggs
Sea salt and ground black pepper
Juice of one lime

In a large mixing bowl combine the yeast and flour and make a well in the center.  Mix the water with the sugar, salt and oil and whisk until combined.  Pour this mixture into the center of mixing bowl and using a wooden spoon or your hands mix together to form a rough dough.

Turn the dough out on a floured work surface and knead for 10 minutes or until the dough becomes smooth and elastic.
Place back in the bowl and cover with cling film.  Leave in a warm place to rise for 50 minutes or until it has doubled in size.

Place a pizza stone in the oven and preheat to 250˚C.
Punch down the risen down and divide into 4 small balls or 2 large ones depending how big you want your bases to be.  Sprinkle the work surface with a little semolina and roll out each ball as thin as possible.

Bake each base for 4-5 minutes on the pizza stone and then transfer to a wire rack.
Mix the passatta with the beans and spread each base with the mixture.
Sprinkle over a little feta cheese and bake in the oven for a further 6-8 minutes.  While the pizza is baking fry the eggs on a hot frying pan.

Serve the pizza's with the fried egg on top, a little sprinkle of feta, red onion, avocado and coriander and a good squeeze of lime juice.

Season with sea salt and ground black pepper and serve straight away.