Hangover breakfast: breakfast pizza
Pizza and a runny egg yolk? Seriously, you couldn’t make some people on the FavorFlav editorial team any happier. This recipe from Mara Grimm’s book BREAKFAST is therefore a bull’s-eye.
Mara: “Italians have been cracking an egg on their pizza from time to time for years. Yet the average Italian grandmother would raise hell upon reading this recipe. That has mostly to do with the base of a breakfast pizza: it is usually much thicker than that of a regular pizza and tends to be a little soggy rather than crispy.”
How to make a breakfast pizza:
Dissolve the yeast in half of the water. Put the flour, semolina and salt in a large mixing bowl. Make a well in the centre and pour in the yeast dissolved in water. Mix well. Then add the rest of the water and knead the dough firmly for 5 minutes. Dust your hands with a little flour and shape the dough into a round. Place it on a baking tray and leave to rise until it has doubled in size.
The sauce
Preheat the oven to 200 °C and make the tomato sauce. Sauté the onion and garlic in a generous splash of olive oil. Once the onion is soft, add the tomatoes and let simmer for about 15 minutes. Purée with a stick blender until smooth.
Topping and baking
Knead the pizza dough thoroughly once more and spread it over a baking tray lined with baking paper. It really doesn’t have to be a perfect circle. Spread a thin layer of tomato sauce over it. Tear the mozzarella into pieces and distribute it over the pizza together with the bacon. Cut open the sausage and crumble the sausage meat over the pizza. Place in the oven for 15 minutes or until the bacon is crispy. Crack the eggs over the pizza and return the baking tray to the oven until the eggs are cooked. Finish with salt, parsley and Tabasco.
Image: Saskia van Osnabrugge
Title: Breakfast
Author: Mara Grimm
Price: €25
Publisher: Carrera
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