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Easter Pizza


A little early but as it was National Pizza Day on February 9th it seemed rude not to put this on the table ... courtesy of Gerry at Foodness Gracious.

Easter Pizza

A little early but as it was National Pizza Day on February 9th it seemed rude not to put this on the table ... courtesy of Gerry at Foodness Gracious.

Ingredients
• 1 tablespoon dried yeast (http://www.shipton-mill.com/flour-direct/organic-dried-yeast-500g.htm)
• 3/4 cup plus 2 tablespoons warm water
• 3 cups Shipton 00 Flour flour plus extra for dusting your work surface
• Pinch of salt
• 3 Tablespoons olive oil divided
• 1 tablespoon cornmeal
• 1 1/2 cups sliced cooked Italian sausages with wild fennel
• 1 cup grated Gruyere cheese
• 3/4 cup grated Fontina cheese
• 4 large eggs
• Fresh cilantro

Instructions
1. Mix the yeast with the water in the bowl of a stand mixer and let sit for 5 minutes.
2. Add the flour and salt and mix with a dough hook attachment until all of the dough comes together in a ball.
3. Continue to mix for about 5 minutes on low speed.
4. Wipe the inside of a bowl with 1 tablespoon of olive oil.
5. Take the dough and roughly form it into a ball placing it into the oiled bowl.
6. Cover with a towel and let the dough rise for about 1 hour or until almost doubled in size.
7. After the dough has risen, transfer it to a floured work surface and punch the air out of it.
8. Roll the dough into a circle or rectangle shape depending on your baking stone or tray.
9. Sprinkle the cornmeal onto your pizza peel and transfer the dough on top of it.
10. Cover the dough again and let rest for another 30 minutes.
11. Preheat your grill to it's highest heat with the pizza stone *see notes*
12. Drizzle the remaining olive oil all over the pizza and scatter the sausage slices onto the pizza.
13. Cover with the grated cheese and place onto your stone.
14. Cook for about 4-5 minutes until the cheese starts to melt and the edges of the dough start to puff up.
15. Crack two eggs on top of the pizza and close the grill.
16. Bake the pizza for another 4-5 minutes or until the cheese is bubbling and golden and the eggs have firm whites and a soft yolk.
17. Take the pizza from the grill stone and garnish with some chopped cilantro.
18. Slice into wedges and serve at once.

Recipe Notes:
If you don't have a grill or a pizza baking stone, you can use your oven and a regular baking tray. Make sure your oven is at the highest heat it can go to, usually around 500-550 degrees.