eggs pizza style

Who doesn’t like pizza? This easy pizza recipe is a cinch to make. It takes a little while to prove, but all good things take time, so while its proving, busy yourself making the fresh tomato sauce and you will have home made pizzas in no time, fresh from the oven and all your favour toppings.

eggs pizza style 2

recipe, styling and snap by Sydney food stylist Jane Collins 

I make the dough and portion it up into quarters, place each into a plastic bag or wrapped in plastic wrap. So you can just make a pizza for one or two. Place in the fridge for a couple of days or freeze for an easy pizza breakfast.

I have tried this with the eggs baked onto the pizza, but I quite like my eggs runny and prefer it when I fry them off and pop them on top, that way I can control how the eggs are cooked, they tend to cook a bit uneven in the oven ( or maybe thats just my ancient trusty oven ! ) If you like the eggs a little more cooked bake them  with the bacon and mozzarella, them add cheese to melt and toppings.

 

 

 

Eggs pizza style

Makes 4 pizzas

prep time 20 min plus 1 hr toprove

Cooking time 35 minutes

 

1 x 7g sachet yeast

1 tsp caster sugar

½-¾ cup warm water

2 Tbsp extra virgin olive oil

1 tsp sea salt

2 ½ cups plain flour, plus extra for rolling

200g streaky bacon

100g sliced salami

200g fresh mozzarella cheese, broken into pieces

1 Tbsp olive oil

12 eggs

50g rocket leaves, chopped to serve

chilli flakes to serve

 

Tomato sauce

2 Tbsps extra virgin olive oil

1 onion, chopped finely

1 clove garlic, crushed

1 kg tomatoes, finely chopped

1 Tbsp tomato paste

sea salt and cracked black pepper

 

1 Combine yeast, sugar, water, oil and salt in a jug. Place flour into a large bowl and make a well in the center. Pour in enough water to make soft dough. Knead for 4-5 minutes till smooth and elastic. Set aside for 45 minutes -1 hour till dough has doubled in size.

2 While the dough is proving make the tomato sauce.

3  To make the tomato sauce- Heat oil a medium saucepan to medium high heat, cook onion for 2 minutes, add garlic and cook for 1 minute. Add tomatoes and tomato paste, stir to combine. Simmer on low heat for 15-20 minutes till thickened slightly and reduced. Season with salt & pepper to taste.

4 Heat a frypan to medium high heat and cook bacon rashers and salami for 2-3 minutes each side, or till slightly golden. Transfer to a plate lined with baking paper.

5 Preheat oven to 240c or 220c fan forced.  Lightly dust a clean work surface with flour, divide dough into 4 pieces and roll out each piece till 5 mm thick, any shape you like.  Line 4 pizza trays with baking paper and dust with a little flour. Place pizza onto prepared trays. Spread each base with 1/4- 1/2  cup of tomato sauce. Cook in two batches for 8 minutes till base is golden.

6 Place bacon, salami and mozzarella onto pizzas and return to the oven for 2-3 minutes or till cheese has melted slightly. Heat oil in a large frypan over medium heat and cook eggs for 3-4 minutes, in two batches or till cooked to your liking. Top pizza with rocket leaves, eggs, and drizzle with extra virgin olive oil, and a sprinkle of chilli flakes.

 eggs pizza style

 

 

Sizzle Sub– if you are short on time, use a flat bread and bake for just 5 minutes to crisper up the base, add toppings and eggs as directed.

 

 

Prosciutto Pizza

I Love the chilli oil component to this pizza. If  you are not a chilli fan, simply leave out the step.

To make the chilli oil , just chop  a variety of chillies  really fine and put them into a jar with a tight lid, top up with extra  virgin
olive, this should last in the fridge for a few weeks, but bring to room
temperature to drizzle-  use in curies,soups, top roast chicken and bake-  any
where you would normally used fresh chillies for-  they last a little longer all chopped up and all the hard work has been done for you.If you cant get your hands on mache leaves-which are little micro herbs,  use some
baby basil leaves, or tear up a few basil or parsley leaves.

The pizza base in the recipe so easy, you just mix it all together, its takes a bit to prove, but if your in a hurry pop it somewhere warm and it should rise quickly for you.

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 recipe and styling Sydney food stylist  Jane Collins 

photography by Sydney photographer Omid.

Makes 4 pizzas

prep time 10 min plus 1 hr to
prove

Cooking time 25 minutes

1 x 7g sachet yeast

1 tsp caster sugar

½-¾ cup warm water

2 Tbsp olive oil

1 tsp salt

2  ½ cups plain flour, plus extra for rolling

200g Mozzarella cheese, sliced

¼ cup olives, Kalamata

100g prosciutto, thinly sliced

macache leaves to serve.

Chilli oil to serve – optional

Tomato sauce

1 kg tomatoes (really ripe ones in season are the best for this sauce )

1/3 cup extra virgin olive oil

1 small onion, chopped finely

1 garlic clove, crushed

1 Tbsp red wine vinegar

2 sprigs thyme

1 Combine water, yeast, sugar and salt in a jug. Place flour into a large bowl and make a well in the centre. Pour in enough water to make soft dough. Knead for 4-5
minutes till smooth and elastic. Set aside for 45 mins -1 hour till dough has
doubled in size.

2 Meanwhile while the dough is proving make the tomato sauce  by plunging the tomatoes into boiling water for 1-2 minutes till skin has split. Peel skin and discard the seeds. This is easiest done by cutting into quarters and slicing out the wedges of membrane and seeds, chop finely and set aside.

3 Heat a small saucepan to medium high heat and add 1 tablespoon of the olive oil, cook onions for 2 minutes, add garlic and cook for 1 minute. Add tomatoes, red wine vinegar and remaining olive oil and thyme leaves. Simmer on low heat for 10-12 minutes till reduced. Season with salt & pepper to taste.

4 Preheat oven to 220c or 200c fan forced.  Lightly dust a clean work surface with flour, divide dough into 4 pieces and roll out till 5 mm thick. Place on a pizza tray with a little flour dusted over.Spread with a little tomato concasse, mozzarella,
and olives. Cook, for 10-15 minutes till golden and puffed.Top with Mache leaves and fresh prosciutto and a drizzle of chilli Olive oil.

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