Comfort Food: Italian Breakfast Pizza
Ingredients2 ½ cups (375g) ‘00’ flour
2 teaspoons caster sugar
1 teaspoon salt
2 teaspoons (7g) dried yeast
¾ cup (180ml) warm water
¼ cup (60ml) olive oil
150g nduja (spreadable salami)
4 asparagus, thinly shaved using a vegetable peeler
150g vine-ripened cherry tomatoes
2 buffalo mozzarella, torn
¼ cup shaved pecorino cheese
½ cup basil leaves
1 tablespoon finely chopped basil leaves
2 tablespoons olive oil
Sea salt and cracked black pepper
Place the flour, sugar, salt and yeast in a bowl. Stir in the water and olive oil until the mixture forms a sticky dough. Knead dough on a floured surface for 10 minutes or until the dough is smooth and elastic. Place the dough in a lightly greased bowl, cover with plastic wrap and set aside for an hour in a warm place until doubled in size.
To make the basil oil, place the basil and oil in a bowl, season with salt and pepper and stir to combine. Set aside.
Preheat the oven to 220C. Punch down the dough and divide into 2 pieces. Roll each half on a floured surface to a 15cm x 30cm rough oval. Place on a large lightly greased baking tray. Spread the nduja over the bases and top with the asparagus and tomatoes. Bake pizzas for 10 minutes. Remove from the oven and carefully break 2 eggs on each pizza. Bake the pizzas for a further 3 to 5 minutes or until the eggs are just set. Top with the mozzarella, pecorino and the basil leaves. Drizzle with the basil oil to serve.
Makes 2 pizzas.
Recipe and photography by Kirsten Jenkins.
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