pizza.pizza.pizza.

mr relish LOVES pizza.
Whenever I ask him what he wants for dinner, he always says, without a doubt…”PIZZA!”.  So when I found out one of my favourite bread men at the taylor square markets had sourdough pizza bases I had to grab some (Berry Woodfired | Sourdough – yes from the “best sourdough bread bakery in Berry!”). The packet contained two bases the size of a typical ’small’ pizza, so the perfect amount for just the two of us. Pizza gets a bad rap for being high in fat, however when using a pizza base made from “certified organic and stoneground flour, purified water and sea salt” and topping it with nutritional natural produce and free range meats (and a little cheese), I don’t see the big deal?

Making your own pizza is really an art. Those bases are a blank canvas just waiting for the creator to colour n top with any flavours n foods they like. Everyone has their own opinion as to what makes a delicious pizza, some say the simpler the better and some really do prefer to load on the toppings. I think if you have just a couple of strong flavours with a good  mix of textures you can’t go wrong! One of my favourites is feta, pumpkin, pinenuts and rocket (with or without chicken) or a sweet pear and ricotta with my balsamic red onion n lime relish on a thin n crispy home made base… yum! (recipe for this coming soon).

The two creations mr relish came up with were bacon n egg and tomato meatball - using leftovers from our spaghetti meatballs dinner the night before *thrifty*. He created, cooked and served these pizzas for dinner for us the same day I bought the bases, so were still really fresh…

(serves 2)
mr relish ratings. bacon n egg 8/10, tomato meatball 7/10

main ingredients.

2 sourdough pizza bases (from Berry woodfired bakery)
1/2 – 1 cup tomato base sauce (we used some leftover tomato spaghetti sauce but you can use tomato paste, red capsicum relish or make your own tomato base sauce - see recipe below)

bacon n egg toppings:
few slices bacon, chopped
few slices danish salami, chopped
3 eggs
1/2 onion, diced (red, white, spring onions or whatever you have)
fresh parsley / basil, chopped (again whatever you have could work)
cheese (we used chunks of mozzarella)

tomato meatball toppings (leftovers):
2-3 meatballs, mashed with a fork
1 tomato, quartered
1/2 onion
fresh basil leaves
cheese (we used chunks of mozzarella)

method.
1. oven 160-180 degrees. line tray with foil and place bases to start creating!
2. if you love a really cripsy base then brush base with a little olive oil and bake for 8-10 minutes first
3. spoon tomato base sauce over each pizza base, all the way to the sides!
4. if using grated cheese add small sprinkling over sauce first, then add all ingredient toppings, then finish with good sprinkle of more cheese on top – if using chunks of brie / mozzarella cheese add as one of the last ingredients on top
5. for bacon n egg pizza, after all ingredients are added, crack the 3 eggs straight onto the pizza top & gently break yolks (add a couple of extra pieces of topping around the edges to stop the white of the egg if it doesn’t sit still)
6. season with salt n pepper, cook for 20-25 minutes

tomato base sauce.
olive oil
can of crushed/sliced/whole tomatoes or finely dice 4-5 fresh tomatoes
1 clove garlic, finely chopped
handful of fresh basil leaves, roughly torn up
salt

tomato base sauce method.
1. add little olive oil, garlic and tomatoes to pan with good sprinkle of salt, and let cook on low for 10 minutes or til cooked well and thickened (if using a can of whole tomatoes, recommend mashing them up with a fork to aid thickening of sauce and maybe add 1-2 fresh tomatoes)
2. add torn basil and cook further 2 minutes
3. strain sauce through a fine seive, use fork / spoon to push tomato pieces through
(optional – add a spoonful of tomato paste if you prefer it thicker or stronger flavour)