Bacon & Egg Pizza
Ingredients
For the Pizza Topping
- 3 free-range streaky bacon rasher (we love Hellers)
- 3 eggs (we love Woodland)
- 1 cup mozzarella cheese, grated (we love Mainland)
- 2 tbsp tomato paste (we love Chantal Organics)
- salt and pepper, to taste
- 1/2 tsp chilli flakes
- A handful of chopped Italian parsley (we love Superb Herb)
For the Flatbread Base
- 1 cup self-raising flour
- 1 tbsp extra virgin olive oil (we love Olivado)
- ¾cup unsweetened plain yogurt (we love Anchor)
- ½ tsp baking powder
- ½ tsp salt
- ½ cup semolina
Method
The Flatbread Base
- Mix the self raising flour, baking powder and salt in a bowl.
- Pour in the yogurt and olive oil. Knead for 1 minute, or until a soft dough forms.
- Cover and let sit for 20 minutes.
- Roll it out on a floured & semolina surface.
The Pizza
- Preheat oven to 220C.
- Heat a large cast iron pan on the stovetop and drizzle with olive oil and semolina.
- Transfer the flatbread to the pan.
- While the flatbread base in frying,carefully add the pizza sauce and smooth over with a knife or spoon. Sprinkle on the grated cheese, lay the bacon rashers over, crack the eggs over the pizza. Sprinkle with salt and chilli flakes
- Bake for 15 minutes or until the egg white is cooked through and bacon is crispy
- Sprinkle with fresh parsley and a drizzle of olive oil. Devour while hot!
Handy Tips
We love to serve the pizza with tasty Bird Dog IPA (we love Emerson’s) beer.
We used a Le Creuset Cast Iron Round Skillet to make this pizza.
