Ingredients
Bacon and egg cheesy crust pizzas
Method
Bacon and egg cheesy crust pizzas
1.Make pizza dough. Combine flour, yeast, sugar and salt in medium bowl; make a well in the centre. Stir in oil and enough of the water to mix to a soft dough. Knead dough on floured surface about 10 minutes or until smooth and elastic. Place dough in large oiled bowl, cover; stand in a warm place about 1 hour or until dough doubles in size. Turn dough onto floured surface; knead until smooth.
2.Heat oil in large frying pan; cook bacon, stirring, until browned lightly. Drain on absorbent paper.
3.Preheat oven to 240°C/475°F. Oil two oven or pizza trays; place in heated oven.
4.Divide dough in half; roll each half on floured surface into a 30cm (12-inch) round. Place on trays. Place cheestiks, end-to-end, along the edge of each round, leaving a 2cm (¾ inch) border. Lift edge of dough over cheestiks to enclose, press firmly to seal.
5.Combine sauces in small bowl; spread pizza bases with sauce, season. Top with bacon; sprinkle with pizza cheese.
6.Bake pizzas 10 minutes; remove from oven. Carefully crack eggs onto pizzas. Bake pizzas about 5 minutes or until egg is cooked.
Break the cheesy crusts off the pizza and dip into the runny egg yolk. Cheestiks are a shelf-stable processed cheese found alongside children’s snack foods in supermarkets. Cheestiks keep their shape when cooked.
Note
