Asparagus and Egg Pizza

Pour the dry yeast into warm water and stir well. Sift the flour onto a table, add salt, make a depression in the center and pour half of the yeast mixture.

Gradually mix the mixture with a fork, pouring in the remaining water with yeast and gathering flour from the edges. When the dough becomes stiff, knead it with your hands.

Knead the dough until smooth, cover with a dry towel, and place in a warm place for 30 minutes.

Pour the canned tomatoes into a saucepan, add salt, pepper, and thyme. Bring to a boil, reduce the heat, and simmer for 10–15 minutes, stirring occasionally.

When the dough has risen slightly, roll it out or knead it by hand to a thickness of 1–1.5 cm. Brush the top with olive oil.

Pour the tomato sauce, arrange the sliced asparagus and mozzarella pieces. Season with salt and pepper, and drizzle with olive oil.

Put the pizza in a preheated 190 °C oven. When the dough and cheese are golden brown, crack 3 eggs directly onto the pizza and return to the oven for 2–3 minutes.

Remove the pizza from the oven. Cut the yolks with a knife and divide the pizza into portions.