Breakfast egg, mushroom and prosciutto pizzas

Ingredients

• 2 1/2 cup (375g) '00' flour, bread flour or plain (all-purpose) flour
• 2 teaspoons caster (superfine) sugar
• 2 teaspoons coarse cooking salt
• 2 teaspoons (7g) dried yeast
• 3/4 cup (180ml) warm water
• 1/4 cup (60ml) olive oil
• 250 grams buffalo mozzarella, drained
• 100 grams small button mushrooms
• 2/3 cup (180g) bottled tomato pasta sauce (passata)
• 6 eggs
• 6 thin slices prosciutto (120g)
• 30 grams baby spinach leaves
• 1/4 cup (20g) flaked parmesan cheese