This is pretty much the same recipe as I've blogged before, but with slightly different toppings and the use of a pizza stone. The lovely SO also had the nice idea of making two shallow depressions in the other toppings, so that when you add the eggs, they do not flow all over the pizza. Unfortunately we broke one! We tried one of the Australian mozzarellas, which are yellower and less 'fresh' than the mozarella I used to buy in the UK. It worked better on the pizza, whereas I always felt that using fresh UK mozarella was a bit of a waste, as it is so wonderful 'raw'. It takes about an hour to make the dough, at least if you want it to rise and taste nice, and another twenty minutes in the oven.
Ingredients:
- one pizza base
- half a tin of tomato puree
- 1 tsp dried oregano
- a handful of ham or prosciutto
- a handful of asparagus, tough parts snapped off
- a handful of olives, pitted and halved
- a tbsp of capers
- a ~250g ball of mozzarella
- two eggs
Roll out the pizza base, leaving a slightly thicker crust. Spoon on the tomato puree and smooth out over the crust. Sprinkle over the oregano and bake for 15 minutes, until the crust has slightly risen. Add the rest of the toppings, breaking the eggs over last. Bake again for 10 minutes, or until the eggs are done to your liking. (Hint: runny is sunny! :)
No comments:
Post a Comment