Method
To make dough, combine flour, yeast, sugar and salt in a bowl of an electric mixer. Pour in 1 ¼ cups warm water and beat on low, using dough hook attachment, until a soft dough forms.
Add extra water if needed, then continue to knead for 10 minutes or until dough is smooth and springs back when gently pressed. Place dough in an oiled bowl, cover with plastic wrap and keep in a warm area for 1-hour or until doubled.
Preheat oven to 220°C. Grease and line two large baking trays. Divide dough in half. Roll each portion into a 1cm-thick rectangle and place on trays.
Spread with passata or pizza sauce, sprinkle with ¾ of the pizza cheese, then divide asparagus, broccoli and peas between pizza bases. Top with bocconcini and the remaining pizza cheese.
On each pizza, form 4 slight hollows infilling and break an egg into each one. Bake for 15 minutes or until golden-brown and egg just set. To serve, cut pizzas into slices and garnish with basil
