Preheat your oven to 200°C (180°C fan) and line a 25cm round pizza tray or baking sheet with parchment paper. Grease the paper lightly with olive oil so the crust doesn't stick. I like to use a pizza tray with small holes for better air circulation, but a flat baking sheet works just as well.

In a large mixing bowl, combine the turkey mince, beaten egg, Parmesan, oregano, garlic powder, onion powder, salt, and pepper. Use your hands to mix everything together thoroughly — you want the mixture to feel sticky and cohesive, not crumbly. When you squeeze a small handful, it should hold its shape without falling apart.

Tip the turkey mixture onto the prepared tray and press it into an even 25cm round, about 1cm thick. Make sure the edges are slightly thicker than the centre, about 1.5cm, to create a rim that will hold the egg topping. The surface should look smooth and uniform, with no cracks or thin spots.

Bake the crust for 15 minutes, until it is golden brown on the edges and firm to the touch. You'll notice the turkey has released some fat and the crust has shrunk slightly away from the edges of the tray. The aroma at this stage is savoury and herby, almost like a meatball baking.

While the crust bakes, whisk the 4 eggs with the double cream until the mixture is pale yellow and slightly frothy. Stir in the diced red pepper and half the spring onions. Season with a pinch of salt and pepper — the mixture should look smooth and well combined, with flecks of red and green throughout.

Remove the crust from the oven and pour the egg mixture evenly over the surface, keeping it within the raised edges. Sprinkle the mozzarella and cheddar over the top, making sure every bit of egg is covered with cheese. The crust will still be hot, so you'll hear a faint sizzle as the egg hits the surface.

Return the pizza to the oven and bake for a further 10-12 minutes, until the eggs are set and the cheese is bubbling and golden brown. The top should be puffed up slightly, and when you gently shake the tray, the centre should feel firm, not jiggly. If you insert a knife into the middle, it should come out clean.

Allow the pizza to rest on the tray for 5 minutes before slicing into 6 pieces. This resting time is crucial — it lets the eggs finish setting and makes the slices hold together without falling apart. You'll see the cheese tighten slightly as it cools, and the crust will become easier to cut cleanly.