METHOD

Preheat the oven to 220C, with oven trays inside. To make the dough, mix the yeast, sugar and water together and let it stand for 10 minutes in a warm place until frothy. Sift the flour and salt together in a large bowl. Make a well in the flour, pour in the frothy yeast and olive oil. Mix until you have formed a dough, remove from the bowl and knead for about 5 minutes until it is smooth and elastic. Put the dough into a clean bowl dusted with a little flour and cover loosely with a piece of lightly oiled cling film. Leave in a warm place for about an hour until it has doubled in size.

Meanwhile snap off the tough ends of the asparagus by bending them an inch or two up from the stem until you feel the natural break. Cook them in boiling salted water for about 2-3 minutes and then rinse in cold water - they should still have a slight crunch as they will cook further in the oven. Season the asparagus with lemon zest, a little of the chopped tarragon and salt and pepper. Lightly grease the baking trays.

Knock back the dough by giving it a punch. Take it out of the bowl and divide it into 4 balls. Roll out each into a disc and then use your fingers to stretch it to about 20-23cm according to how thin you like the base. Place on the hot baking trays, drizzle with a little olive oil and bake until they are slightly golden, about 5 minutes. Remove the bases from the oven, grate over a little parmesan and scatter with the asparagus spears. Place 3-4 slices of prosciutto over each pizza with a little more parmesan on top and bake for a further 10-12 minutes, until the ham has crinkled up. Then crack an egg onto each pizza and cook for a further 3-4 minutes. Remove from the oven and grate with the last of the parmesan and sprinkle with the rest of the tarragon and the rocket. Mushroom, tarragon and ricotta is another delicious topping.