Recipe

Egg and salami pan pizza

Jan 30, 2013 1:00pm
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Egg and salami pan pizza
  • 400 gram can diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon chilli sauce
  • 3 cup plain flour, plus extra, to dust
  • 2 7g sachets (1 tablespoon) instant dried yeast
  • 2 teaspoon white sugar
  • 1/4 teaspoon salt
  • 2 tablespoon vegetable or olive oil
  • 1/4 cup vegetable or olive oil, extra
  • 200 gram shaved mild salami
  • 1 medium green capsicum, cut into 6 rings
  • 6 eggs
  • 1 cup grated cheddar cheese
  • 1 bunch rocket leaves, trimmed

Method

Egg and salami pan pizza
  • 1
    Heat a small saucepan over moderate heat. Add tomato, paste and sauce; cook and stir for 5 minutes or until thick. Set aside.
  • 2
    Combine flour, yeast, sugar, salt and half the oil in a medium bowl; make a well at centre. Pour 1 1/2 cups warm water into well; stir to combine. Using hands, bring mixture together to form a dough. Turn out dough onto a lightly floured surface. Halve dough, then shape into 2 discs. Roll each disc into a 22cm-round pizza base.
  • 3
    Preheat an oven-grill to moderately high. Heat half the remaining oil in a 22cm (base diameter) frying pan over moderate heat. Add 1 pizza base to pan. Cook, covered, for 5 minutes or until golden underneath. Spread pizza base with half the tomato sauce. Top with half the salami and 3 capsicum rings. Carefully crack an egg into each capsicum ring, taking care not to break yolk. Sprinkle with half the cheese. Cook under grill for 5 minutes or until eggs have set and cheese has melted. Repeat with remaining oil, pizza base and toppings.
  • 4
    Process rocket and extra oil in a food processor until smooth. Season. Drizzle pizzas with rocket sauce.

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