Making Artisan Pizza by Philip Dennhardt

Author:Philip Dennhardt
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2021-11-30T00:00:00+00:00

All-day breakfast pizza

A special part of Saturday Pizzas is that the cookery school’s 12-week students begin and end their time at Ballymaloe with pizza. When they arrive, we make pizzas for them on their first night here during a casual party in the barn so that everyone can get to know each other. And then three months later, the day after their last party when their exams are done, we make them this breakfast pizza before sending them back into the world.

2 balls of pizza dough (pages 26–35)

2 handfuls of rocket/arugula or wild garlic

2 tbsp olive oil

2 pinches of fine sea salt

160 ml (⅔ cup) tomato sauce (page 44)

250 g (2 cups) grated mozzarella

2 slices of bacon, cut into small dice

2 eggs

Makes 2 x 25 cm (10 in) pizzas

Preheat the oven to 250°C/480°F/gas mark 9 or as high as it will go. Place a pizza stone or an upside-down baking tray in the oven to heat up too. Get all your ingredients and equipment ready, including taking the dough out of the fridge 1 hour before you’re ready to cook.

Place the rocket/arugula or wild garlic in a bowl. Drizzle with half of the oil and season with a pinch of salt. Toss to combine and coat all the leaves. This adds flavour and helps protect the greens from burning.

Stretch the pizza dough by hand or roll it out as per the instructions on pages 24–25. Sprinkle a pinch of salt evenly over the dough, then brush a little oil onto the rim to help it turn golden.

Using a ladle or big spoon, pour the tomato sauce in the centre of the dough. Spread the sauce over the pizza in concentric circles with the back of the ladle, leaving a 2.5 cm (1 in) border clear around the edges for the crust. You only want a thin layer of sauce.

Place a handful of the grated mozzarella in a mound in the middle of the dough. Spread it out evenly across the pizza, leaving the edges clear for the crust. Scatter the diced bacon on top of the cheese, aiming to get a good balance of ingredients across the pizza.

Check there is no liquid on the peel or board or your pizza won’t slide off. Shake the board gently to see if the pizza will move. If not, lift up the pizza with a dough cutter or spatula and sprinkle a little flour on the board until it does move easily.

Slide the pizza off the peel or board onto the pizza stone or upside-down baking tray in the hot oven. Cook for about 5 minutes then take it out of the oven, crack the egg directly onto the pizza and slide it back into the oven. If you’re worried the egg won’t hold its shape, crack it into a small cup, slide the oven rack out a little (keeping it level) and pour the egg into the middle of the pizza, making sure the egg doesn’t slide off.

Return to the oven for

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