Egg and Bacon Pizza

You can use any kind of topping for this pizza. The prepared and rolled out dough at the end of Step 8 can be stored in zip-lock bags and kept frozen.

TO MAKE THE PIZZA BASE

1 sachet instant yeast

10 g caster sugar

380 g water

10 g salt

40 g extra virgin olive oil

600 g bread flour

METHOD

1. Put the first 3 ingredients into a mixing bowl and stir to dissolve the sugar and yeast. Keep the mixture aside for 10 minutes or until you see a bit of froth on the surface.
2. Add the salt and oil in. Combine well.
3. Add the flour and combine evenly to make a slightly thick dough.
4. Knead the dough, adding a dusting of flour from time to time to reduce the stickiness of the dough as you work it with your hands.
5. Remove the dough from the bowl and put it on a floured work surface and punch knead for about 10 minutes or until the dough is silky and smooth textured.
6. Coat the dough with a thin layer of olive oil and leave it in a greased bowl. Cover with cling wrap and keep aside for 1 hour or until it doubles in size.
7. Press the dough and flatten to release the air that is inside.
8. Roll the dough into a thick circle. Prick with a fork at random.

TO MAKE THE BACON AND EGG PIZZA

2 prepared pizza bases

4 large eggs

80 g onion, finely chopped

60 g milk

5 g salt

40 g melted butter

80 g cooked vegetarian bacon or button mushroom slices

300 g tomatoes, seeded and diced into 0.75 cm pieces

50 g chopped spring onions

200 g Mozzarella cheese, grated

100 g Romano cheese, grated

METHOD

1. Preheat oven to 200°C.
2. Beat eggs, milk, onion and salt until well combined.
3. Heat butter and pour in the prepared eggs. Cook, stirring occasional, until the egg mixture is set but still moist. Keep aside in a bowl.
4. Place pizza base on a pizza pan. Spread 1-2 tablespoons of the prepared egg mixture on it.
5. Arrange the vegetarian bacon pieces or mushroom slices and sprinkle the chopped tomatoes, a tablespoon of spring onion and then a portion of the mozzarella cheese and the Romano cheese.
6. Bake for 20-25 minutes or until the topping browns slightly and becomes bubbly.
7. Serve hot preferably.