BREAK­FAST PIZ­ZAS

Recipe Phillippa Cheifitz

House and Leisure Food - - HK FOOD -

3 cups white bread flour 1T salt 1T sugar 1T in­stant yeast about 1⅓ cups warm wa­ter 2T olive oil 12–18 slices pancetta 12–18 small toma­toes, halved dried origanum olive oil 6 large eggs salt and milled black pep­per

Serves 6

Place the flour, salt and sugar in a bowl. Stir in the yeast, wa­ter and olive oil. Mix to form a stiff dough, then turn out onto a well-floured sur­face and knead, adding more flour as nec­es­sary, un­til elas­tic. Cover the dough with the bowl and al­low to prove for about 20 min­utes, or un­til well risen and puffy. Punch down and knead again, briefly. Al­low to rest for about five min­utes.

Pre­heat the oven to 240°C. Di­vide the dough into six pieces, roll out thinly or stretch to make 20cm rounds, and place on well-oiled bak­ing trays. Moisten the dough with oil, then press in the pancetta and halved toma­toes. Add a sprin­kling of origanum and driz­zle olive oil over the bases. Bake near the bot­tom of the oven for 10 to 15 min­utes, or un­til the bases are cooked and golden.

Mean­while, fry the eggs un­til just set, then add one to the top of each cooked pizza, sea­son with salt and milled black pep­per, and serve.

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