1 pork & fennel sausage (casing removed, broken into small pieces)
1 can peeled whole tomatoes
1 garlic clove (½ for sauce, ½ optional for base)
1 egg
Fresh mozzarella
Low-moisture mozzarella
Parmigiano Reggiano, grated
Olive oil
Fresh basil
Salt and pepper, to taste
Pizza dough (store-bought or homemade) see recipe and ingredients below
Method:
Make the Tomato Sauce
In a bowl or stick blender cup, add the canned tomatoes, ½ grated garlic clove, 1 tbsp olive oil, and salt and pepper to taste.
Blend very briefly—just enough to break the tomatoes up but still keep some texture.
Assemble the Pizza
Preheat your oven (or pizza oven) to its highest temperature.
Stretch out your pizza dough to your desired size.
Spread a thin layer of tomato sauce over the base.
Top with Parmigiano Reggiano, sliced mushrooms, crumbled sausage, fresh basil, fresh mozzarella and low-moisture mozzarella.
Bake and Add the Egg
Place the pizza in the oven to bake.
About halfway through the bake, remove the pizza and carefully crack the egg into the centre.
Return the pizza to the oven and bake until the egg white is set and the yolk is still slightly runny (or cooked to your liking).
Finish and Serve
Remove from the oven and season the egg with salt and pepper.
Drizzle with olive oil and serve immediately.
Theo Loizou’s Pizza Dough Ingredients
400g Tipo 00 flour
75g bread flour
25g Wholegrain flour
100g active sourdough starter
12g salt
5g olive oil
290g water plus 60g water for when salt is added
Method
In a mixing bowl of a stand mixer add water then starter and mix with a wooden spoon until broken up
Add flours and mix on low speed until combined well – about 4mins
Let dough rest for 30mins then add salt and half the remaining water and mix on medium speed for 4mins
After 4mins the dough should be smooth, check the temp with a probe you don’t want the dough to reach higher than 28° – aim for between 25° and 28°C (this will depend on your environment, if it’s very hot where you are you will need to start the mix with cold water and vice versa if you are in a cold climate
Next with the machine running add the olive oil and if the dough needs more water add the remaining water (this is done by eye and feel, the more you do it the easier it will become to know what hydration is right for you)
Mix for a further 4mins then remove from the mixing bowl and place in a lightly oiled container or bowl to bulk ferment for around 2hrs (again this is determined by your environment)
After the bulk fermentation dump the dough on a bench and divide into equals portions or 280g balls
Shape into a tight ball and place in a flat container with a cover to proof.
You can at this stage place them in the fridge and use them the the next day or let them proof at room temperature and bake the same day – the balls should increase by 1/3 or so before baking
Note – if you don’t have a mixer you can mix the ingredients by hand and halfway through the bulk fermentation stage give the dough a set of folds (take the dough and pick up one side of it and fold it over to the other side and keep doing this until the dough cannot take any more tension) or you can perform a set of coil folds (take one third of the dough and stretch it up as far as it will allow then fold it under the rest of the dough, do that 2 more times)
Prep: 15 mins | Cooking time: 12 mins | Makes: 2 pizzas
300g fresh ricotta
1/2 cup finely grated parmesan cheese
1/3 cup extra virgin olive oil, plus extra to drizzle
2 garlic cloves, crushed
2 x 250g packets pizza dough (see note)
100g baby potatoes, very thinly sliced
200g brown cup mushrooms, sliced; or brown or white button mushrooms, sliced; or larger mushrooms halved and sliced
Baby rocket leaves, to serve
Preheat oven to 240°C/220°C fan-forced. Combine ricotta, parmesan, 2 tablespoons oil and garlic in a bowl. Season with salt and pepper. With oiled hands, spread each pizza dough over 2 greased baking trays. Crumble ricotta mixture over bases. Arrange potato over ricotta. Top with mushroom. Drizzle with remaining oil. Season with salt and pepper. Bake for 10-12 minutes or until base is cooked and mushrooms are golden.
Sprinkle with rocket. Drizzle with extra oil. Serve.
Cook’s note: You can find fresh pizza dough in the refrigerated section, near the fresh pasta. But you can also use a ready-made pizza base from the bakery section of the supermarket.
Heat oil in a large frying pan over medium-high heat. Add mushrooms and onion. Cook, stirring occasionally, for 6 minutes or until golden. Season with salt and pepper. Add garlic. Cook stirring for 30 seconds. Stir through spinach. Cook for 1 minute or until spinach starts to wilt.
Make 4 holes in pan. Break an egg into each hole. Cook, covered, for 4-5 minutes or until white is set. Season with salt and pepper and sprinkle eggs with paprika. Serve immediately with toasted bread.
Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper.
Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring occasionally for 2 minutes or until softened. Add mushroom, garlic and thyme. Cook, stirring occasionally, for 6-7 minutes or until liquid has evaporated and mushrooms start to golden. Transfer to a large plate. Refrigerate for 10 minutes to cool.
Meanwhile, place 1 egg, beans and mustard in bowl of small food processor. Process until smooth. Place cooled mushroom mixture in a large bowl. Add bean mixture, breadcrumbs and parsley. Season with salt and pepper. Mix thoroughly.
Place 1/4 of the filling along 1 long side of 1 pastry half. Roll up pastry to enclose filling. Carefully cut into 6 pieces (filling is quite soft). Place, seam-side down, on prepared trays. Repeat with remaining filling and pastry. Lightly beat remaining egg. Brush pastry with egg. Sprinkle with sesame seeds. Bake for 25 to 30 minutes or until pastry is golden and puffed. Serve with tomato sauce.
80g brown cup mushrooms, sliced; or 80g white and brown button, or Swiss brown, sliced
¼ green capsicum, sliced
8 thin slices pepperoni salami
4 pitted black olives, sliced
5 Perino tomatoes, halved
Fresh basil leaves, to serve
Preheat oven to 200°C/180°C fan-forced. Grease a 25cm (base) tart tin and line base with baking paper.
Whisk eggs and milk in a large bowl until smooth. Add ½ cup cheese. Season with salt and pepper. Add to prepared tin. Bake for 5 minutes.
Arrange mushroom, capsicum, salami, olives and tomato on top, without pushing into egg mixture (omelette is only partially cooked at this stage). Sprinkle with remaining cheese. Bake for another 10 minutes. Switch oven to grill. When grill is hot, cook omelette under grill for 2-3 minutes or until golden. Serve sprinkled with basil.