Bacon and Eggs Benny Pizza

Need

• The Pizza Dough

• 30 Grams Yeast-fresh or 2 tsp of dry yeast
• 1 Teaspoon raw caster sugar BUY
• 1 Teaspoon pink salt flakes BUY
• 300 Grams water
• 20 Grams Extra Virgin Olive Oil (EVOO) BUY
• 500 Grams bakers or strong flour

• The Toppings

• 50 Grams parmesan cheese cubed
• 50 Grams mozzarella, cubed
• 100 Grams Marinara Sauce or pasta sauce of of your choosing Recipe
• 8 Pieces Streaky bacon or proscuitto
• 4 eggs, fried
• 1/2 Batch New School Hollandaise or to taste Recipe
• small bunch chives, finely chopped

Do

1  

Preheat oven to 220°C and put pizza stone in the oven. Hotter the stone, the better.

2  

The Pizza Dough;

3  

Place yeast, sugar, salt, water and EVOO into the Thermomix bowl and warm 2 min/37/speed 2.

4  

Add flour and mix 2 min/Interval.

5  

Turn out onto Silpat mat and roll into a tight ball, wrap and rise for 30 minutes.

6  

Split dough into 4 equal sized balls. Cover and rest for 10 minutes. Roll out each into a circle.

7  

The Toppings;

8  

Place parmesan and mozzarella into the Thermomix bowl and mill 10 sec/speed 10.

9  

To make a cheesy stuffed crust, sprinkle grated cheese in a circle, 2 cm from the edge of pizza. Roll dough over to cover the cheese and pinch dough to seal it.

10  

Spread marinara sauce over the base, top with bacon and cook on hot stone for 7-10 minutes.

11  

Top each pizza with a fried egg, a drizzle of Hollandaise and a sprinkle of chives.

12  

Alternatively to bacon, try smoked salmon, or wilted spinach for a Eggs Florentine pizza, or add mushrooms or other veggies of choice before adding the egg and hollandaise.

Served with

• New School Hollandaise