I was late to the party and started my sourdough journey mid June. Truth be told I just could not be bothered at the thought of having to keep another thing alive… HAHA
Needless to say, lockdown has been lengthy and I was running out of things to keep myself entertained, we had got into another food rut and I wasn’t feeling creative. THEN, Dough-Lila was born. She reawakened my culinary creativity and as a result, this banger of a recipe was created.
I make my own dough and always use my super easy fast acting recipe ( check it out on my Pizza Friday post from a while back).
Unlike a standard pizza, this one has a garlic butter base, again super easy, can be made in advance and lasts up to a week in the fridge.
Mix together: 1tsp garlic purée or one clove finely chopped so you don’t get a gob full – 2 tbsp butter, mixed herbs and black pepper
Now your toppings can literally be anything you’d eat for breakfast that isn’t too soggy. I tend to use the following:
2 sausages – don’t have to be cooked. If they are raw take them out of the skin and just put little blobs on
Finely sliced red onion
1 egg each person/pizza
To cook your pizza it’s as simple as the following:
1. Preheat your oven to max. Mine is only on for 10 minutes before the pizza is going in.
2. Roll your dough out thinly (2/3mm)
4. Pop dough on a baking tray
5. Spread on your garlic butter then add your toppings
6. Crack your egg into the centre
7. Bake for 8-10mins