Peel the onion. Chop it into thin wedges. Peel and slice the garlic. Heat a large non-stick, ovenproof frying pan and add ½ tbsp oil. Add the lardons. Fry for 2-3 mins over a high heat so they pick up a little colour. Add the onion. Cook and stir for another 5 mins or so to soften the onion. Add the garlic for the final 1 min. Tip out into a bowl.

Sift the flour into a mixing bowl, keeping back ½ tbsp. Add 1 tsp of the baking powder. Season with salt and pepper. Make a well in the centre. Add 1 tbsp oil plus 3 tbsp water and stir together with a fork to make a soft dough (you may need an extra 1-2 tbsp water).

Knead the dough lightly for a couple of mins so it's smooth and supple. Dust your work surface with the ½ tbsp flour you saved. Roll the dough out to make a dinner plate-sized circle.

Heat your grill on a moderate setting. Wipe the lardons frying pan clean with kitchen paper. Heat the frying pan over a medium heat for 1 min. Add the pizza base. Cook for 5 mins till browned on the underside. Turn over and cook for another 5 mins. Meanwhile, zest the lemon and mix into the lardons.

Tip the lardon mixture onto the pizza base in the pan. Tear the mozzarella and scatter over the top. Make two spaces for the eggs. Carefully crack them on top of the pizza.

Pop the pizza under the grill (not too close to the heat). Grill the top for about 10 mins, till the cheese is melted and the eggs are just set. Keep a close eye on it.

While the pizza is grilling, slice the tomatoes. Rip the basil leaves into small pieces. Toss the tomatoes and basil together with a squeeze of lemon juice, ½ tbsp oil and some salt and pepper. Roughly chop the parsley leaves.

Scatter the pizza with the parsley. Cut into wedges. Serve with the tomato salad.