Ive always wanted to try a breakfast pizza, ever since our work show in Melbourne last year – where I sampled the delights at World Bar. As Tory’s family were popping over for breakfast I thought it the perfect time to sling some breaky pies into the furnace.
Starting with my tweaked Neapolitan base recipe and an 18 hour fridge ferment we were good to go.
Breaky Pizza Recipe
1 ball of Chuck’s Locavore Dough
1 can of chopped tomatoes – blended for 5 seconds
3 rashers of Barossa Valley Schulz Bacon or Kanmantoo cut into bite sized pieces
100gm Mozzarella
2 small eggs lightly whisked in pouring jug
Small handful of rocket
1 small mix of Hollandaise (I put mine in an old squeeze sauce bottle to drizzle over the finished pizza. If you have access a Thermomix makes short work of a good hollandaise).
Salt and pepper to taste
Ladle a good dollop of pureed tomatoes and work in a circular motion keeping away from the crust edges. Scatter bacon and torn pieces of mozz evenly over the base. Gently pour the egg mixture over the pizza. Slide the pizza into a hot oven (our wood oven runs about 460ºC and will cook a pizza in under 2 mins). When cooked remove from the oven, scatter with rocket and drizzle hollandaise over finished pizza. Slice and serve.
