Method

To make the spelt pizza dough mix the water yeast and honey together, let it sit for 6-7 mins until foamy. Then add the flour, salt and stir with a spin until a dough form. Using your hands roll the dough into a ball then knees on a floured surface for 5 minutes.
Roll into a ball again with olive oil and wrap with plastic and place in a warm place for 1.5-2 hours until it doubles in size. Place in the fridge until you need it, but bring it out 4 hours before you use it so it’s at room temperature.
Preheat the oven to 210 C. divide the dough into two and roll out until quite thin. Transfer to a baking sheet covered in greaseproof baking paper. Top with torn mozzarella, parma ham and then crack the eggs into the pizzas. Sprinkle over some salt and the parsley and bake in the oven for 10 minutes until the whites of the eggs are cooked through.
While this is cooking blend the Romesco ingredients and top on top of the pizza when it comes out. Serve hot.