Pizza Base
- 200ml warm water (~45 Degrees C)
- 10g white sugar
- 5g salt
- 300g all purpose flour
- 40ml olive oil
Stir the sugar, warm water and yeast together until dissolved. Leave that rest for 5 minutes to allow the yeast to start up. You will know this has happened when you hear a fizzing noise and cider-like smell from the mixture. Add the flour, salt and olive oil and mix to get a dough with an elastic consistency.
Cover the inside of the bowl and the dough itself with olive oil, cover with cling film and set aside while the toppings for the pizza are being made.
Pizza Toppings (Sauce and chunky toppings)
- 400g Chopped tomatoes
- 40ml olive oil
- 1 medium white onion (Chopped finely)
- Half of a small red onion (Chopped finely)
- 3 cloves of garlic
- 5g (2 tsp) dried basil
- 4g of salt
- 5g (2 tsp) dried oregano
- 1g (1/2 tsp) ground black pepper
- 3 Piquanté Peppers
- 100g Cheddar cheese
- 50g Chorizo
- 50g Sweetcorn
- Half of a small red onion
- 2 Small Egg's (Room temperature)
Add the olive oil to the pan and allow it to heat up. Add the white onion and half the red onion and allow to cook on a medium heat for five minutes. Add the garlic and after a minute add the chopped tomatoes and the rest of the spices. Turn down the head and allow the mixture to simmer for 25 minutes, stirring periodically. At this point turn on your oven to the maximum temperature that it will allow as it will take a bit of time to reach this temperature.
While the mixture is simmering prepare the rest of the toppings which don't form part of the sauce. Slice the Piquanté Peppers, Chorizo and red onion into narrow strips or small pieces depending on your style. Grate some cheddar cheese and add more if you are a cheese maniac.
Open the pizza base which should have risen to approximately double the original size. Sprinkle flour on the work top and dump the dough ball onto it and sprinkle more onto the dough. Cover your hands with flour and gently knead the dough adding more flour if the oil is making it sticky. After 3 or 4 minutes of kneading transfer the dough to a floured pizza tray (If you have a pizza stone, use your usual method here). Spread out the dough to fit the size of the tray which in this case is 16".
Get the mixture which has been simmering and pour into the centre of the pizza base and spread it out towards the edges. Take a quick look at the oven to make sure it has reached its maximum temperature at this stage, mine can reach 260 Degrees C where as commercial pizza ovens are over 400 Degrees C. Sprinkle the grated cheese evenly onto the mixture and add the rest of the toppings. Take a dessert spoon and press down two depressions into the pizza. You are doing this to make room for the eggs which are added half way though the baking process.
Add the pizza to the oven and set the timer for 12 minutes, depending on your oven temperature it might need slightly more or less time but keep an eye on it . After 5 minutes, take out the pizza and crack each of the eggs into each depression on the pizza and carefully place the pizza back into the oven for the final 7 minutes. If you have larger eggs, put them in earlier.
Enjoy!
