Eggs Benedict pizza

Method

1. Put the bread mix in a large bowl
2. Add 300ml warm water plus 2 tbsp of the olive oil, then stir to a rough dough
3. Knead for about 5 mins
4. Cover the bowl with oiled cling film and leave in a warm place to prove for 30-40 mins, until doubled in size
5. Preheat the oven to 200°C/fan 180°C/gas 6
6. Put the tomatoes, asparagus and bacon into a roasting tin, drizzle with the remaining olive oil and season
7. Roast for 20-25 mins, until the bacon is crisp at the edges
8. When cool enough to handle, set the tomatoes aside and chop the bacon into quarters
9. While the bacon and veg are cooking, bring a large pan of water to a simmer and poach the eggs for about 3 mins, then drain with a slotted spoon and set aside on a plate lined with kitchen paper
10. For the hollandaise, put the egg yolks, lemon juice, and Tabasco®, if using, in a large bowl and whisk together
11. Set the bowl over a pan of just- simmering water and whisk until light and pale
12. Slowly pour in the melted butter, 1 tbsp at a time, until incorporated
13. Lift the bowl off the pan and set aside, stirring occasionally
14. Increase the oven heat to 250°C/ fan 230°C/gas 9, or as close to this as your oven allows
15. Put in two large, upturned baking trays to preheat
16. To make the pizzas, cut the dough in half and roll each piece out on floured greaseproof paper until about 25cm across, leaving a thicker edge for the crust
17. Spread the pizza bases with the crème fraîche and scatter over the bacon, asparagus and parmesan
18. Using the greaseproof paper, carefully lift each pizza onto a preheated tray
19. Cook for 8-10 mins, until the edges are just golden
20. Take the trays out of the oven, add two of the poached eggs to each pizza and drizzle with some of the hollandaise
21. Return to the oven for 1-2 mins
22. Serve sprinkled with the chives, with the roasted tomatoes on the side