Prep & cook time 40 mins [+ proving]
Makes 2 X 30CM pizzas
- 1 quantity Basic Pizza Dough (see over)
- 1/2 cup (140g) pizza sauce
- 1 cup (100g) grated mozzarella cheese
- 6 rindless bacon rashers, torn
- 6 eggs
- 40g baby spinach & rocket salad leaves
- 1/2 cup (40g) shaved parmesan
- 2 tbsp olive oil
- Make basic pizza dough.
Place two oiled baking or pizza trays in the oven, then preheat oven to 220°C/200°C fan-forced.
Place dough rounds on hot trays. Using a fork, prick base of dough. Spread bases evenly with sauce, then top with mozzarella and bacon.
Bake for 10 minutes. Remove pizzas from oven. Carefully crack 3 eggs on each pizza, 5cm apart. Return to oven and bake for a further 8 minutes
or until the cheese has melted, eggs are just set and the pizza base is crisp.
To serve, top each pizza with salad leaves and parmesan. Drizzle with olive oil and season with salt and pepper.
You can make the pizza and freeze it until required; just hold back on the eggs and salad on top. This is a great way to use up the vegetables in the fridge for other toppings. You could also make mini pizzas; just divide the basic pizza dough into four. If you are only making one pizza, freeze the remaining dough to use later.
Basic Pizza Dough
Prep time 15 mins [+ proving]
makes 2 X 30CM pizza bases
- 2⅔ cups (400g) plain flour, sifted
- pinch of sea salt flakes
- 7g sachet dried yeast
- 2 tbsp olive oil
- 3/4 cup (180ml) water
Combine flour, salt, yeast, oil and the water in the bowl of an electric mixer fitted with a dough hook. Mix on low until just combined. Increase speed to medium and mix for 7 minutes or until combined and dough forms a soft ball. If dough is too dry, add 1 tbsp of water at a time until dough comes together.
Transfer dough to an oiled large bowl. Cover with plastic wrap or a clean tea towel. Stand in a warm place for 40 minutes or until dough doubles in size. This is known as proving.
Divide dough in half. Roll each portion on a floured surface into a 30cm round.
You can freeze the dough or place it in the fridge to use the next day; make sure the dough is kept cold and not warm to stop it from proving.