To make the spelt pizza dough mix the water, yeast and honey together, then let it sit for 6-7 mins until foamy.
Now add the flour and salt and stir until a dough forms. Roll the dough into a ball with your hands, then knead on a floured surface for 5 minutes.
Roll your dough into a ball again with olive oil. Wrap with clingfilm and place in a warm place for 1.5-2 hours until it doubles in size. If you’re making this dough way in advance, leave it in the fridge until you need it, but bring it out 4 hours before you’re ready to cook so that it’s at room temperature.
Preheat the oven to 210°C / 410°F / Gas 7.
Blend the Romesco ingredients together. Divide the dough into two – you’re going to make two pizzas – and roll until it’s quite thin. Transfer to a baking sheet covered in greaseproof paper. Spread your Romesco sauce over the dough, top with torn mozzarella and Parma ham, then crack the eggs onto the pizzas. Sprinkle over some salt and parsley and bake in the oven for 10 minutes until the whites of the eggs are cooked through.
Meanwhile, toast your hazelnuts in a baking tray in the hot oven. It should take 10-15 minutes, until the nuts get a golden colour.
Scatter your hazelnuts on top of the cooked pizza, and come get it while it’s hot!