egg & parma ham pizza

use the glaze when cook­ing sal­mon and serve with noo­dles

Style at Home (UK) - - Everyday Dinners -

Takes 45mins serves 4 450g strong white bread flour 1tsp salt 2tsp caster sugar 2tsp fast-ac­tion dried yeast 2tbsp olive oil, plus ex­tra for greas­ing 300ml hand-hot water 500ml pas­sata 4 eggs 4 char­grilled ar­ti­choke hearts 12 slices of Parma ham A few basil leaves

1 Place the flour, salt and sugar in a mix­ing bowl with the yeast and stir to­gether. Add the oil and enough water to form a soft dough. Turn out and knead for 10 mins un­til smooth and elas­tic in tex­ture. 2 Cut the dough into four and roll each piece to a cir­cle about 23cm round. Place on the bak­ing sheets. Cover with oiled cling­film and leave to rise for 15 mins un­til dou­bled in size. 3 Pre­heat the oven to 200°C/gas 6. Spread the piz­zas with the pas­sata, to within 2cm of the edge. Crack an egg on top in the mid­dle. 4 Ar­range the ar­ti­choke hearts and slices of Parma ham around the edge and bake for 20 mins un­til golden brown and risen. Sprin­kle with basil leaves be­fore serv­ing.

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