Holy crap you guys. This pizza is in the oven right now and I'm so excited about eating it that I thought I'd start blogging about it while I waited.... I can't help but feel that weekend breakfasts have just about reached their zenith!
Pizza dough (for two small-medium pizzas):
- 2 cups strong or wholewheat flour
- 1 cup semolina
- 1 cup warm water
- 1/4 cup olive oil
- teaspoon each of yeast, sugar and salt
- 8 eggs
- 6 rashers bacon
- parmesan cheese
- mozzerella cheese
- 1 firm red tomato
- 1 small spanish onion
- 1 small red chilli
Turn the oven up as high as it will go. Then mix the warm water, yeast, sugar and salt in a jug, cover and leave for five minutes so that foamy bubbles form on the top. In another bowl, put the flour and semolina and make a well in the middle. I found this Atta flour, a wholemeal flour used for Indian flatbreads, and decided to try it out for pizza. Mix the yeasty water in and tip the whole lot out onto a floured bench and knead for about 3 minutes or until the dough starts to get stretchy. Put in a bowl and cover with plastic wrap, and leave in a warm place (such as on top of the oven) for about 30 minutes. This will give you time to prepare all your toppings.
Cut the rind off your bacon and chop into chunky strips. Fry in a non-stick pan, there's no need to add oil, until crispy.
Make the pico di gallo by finely chopping the tomato, chilli, onion, coriander and mint and mix them in a bowl. Squeeze the juice of the lime over the top. You can add a pinch of salt if you like. The more finely you chop the ingredients, the more delicious the pico di gallo is. I don't understand that science of this, but trust me, it is true. So sharpen your knife and use a firm tomato!
Finally, grate your cheeses.
By this time, the dough should have doubled in size. Punch it down, tear it in half, and press or roll it out into the size of your base. It will puff up so make it as thin as you can. Then dress your pizza! I started by scattering the cheeses, then the bacon, and finally cracking four eggs on top. Put the whole lot in the oven for 8 minutes or until the whites of the eggs are cooked.
When the pizza is cooked, scatter the pico di gallo over the top and serve with Tabasco sauce. Then hop aboard the breakfast pizza train, destination: Nomtown. Because it's pizza you can eat it in front of the telly. We chose to catch up on episodes of The Daily Show. It might just have been one of the more perfect Saturday mornings.