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 favourite toppings.
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 wrap in plastic. 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 its easy to 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 to prove
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
50g rocket leaves, chopped to serve
chilli flakes to serve
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.
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.