Recipe and styling by Leila Saffarian
Eggy pizza bread
- 1kg white bread flour
- 1 x 10g sachet instant yeast
- 5ml (1 tsp) salt
- 15ml (1 tbsp) sugar
- 45ml (3 tbsp) olive oil
- 625ml (2½ cups) lukewarm water
- homemade tomato sauce
- 4 large free-range eggs
- 2 – 3 large buffalo mozzarella balls
- salt and freshly ground black pepper, to taste
- 12 green asparagus spears, blanched fresh rocket, to serve
- Parmesan, grated, to serve
For the dough, combine the dry ingredients in a large bowl and make a well in the centre.
Pour the oil and half of the water into the well and start pulling flour in from the sides of the bowl. Add the remaining water to form a fairly sticky dough.
Turn the dough out onto a floured work surface and knead well until the dough becomes smooth and elastic, about 10 minutes. Place the dough in a lightly oiled bowl and cover with a tea towel. Set aside to rise in a warm place until doubled in size, about 35 minutes.
To assemble the pizza bread, roll portions of dough into circular shapes on a floured work surface and transfer to a baking tray dusted with flour. Spoon some tomato sauce onto the base, making 4 wells in the sauce.
Crack an egg into each well, add torn pieces of mozzarella and season.
Bake in a preheated 220°C oven until the base is crisp, the cheese has melted and the egg white has set, about 15 – 20 minutes.
To serve, scatter with fresh rocket and grated Parmesan.