Pizza for breakfast? I could get used to this 😏🤤
INGREDIENTS
For the Semolina pizza:
1.5 cups warm water
2.25 tsp quick rise yeast
1 tsp sugar
1 tbsp olive oil
1/2 tsp salt
2 cups semolina flour
1 cup all purpose flour
For the tomato sauce:
One small red bell pepper
4 plum tomatoes
one small Nigerian chili pepper
one garlic clove
one small onion
one tbsp spoon of olive oil
1 packet Knorr Classic Seasoning
To serve:
one diced or sliced green pepper (optional)
one small sized onion (diced or sliced)
2 plum tomatoes (sliced)
3-4 eggs
Fresh parsley to servE
* Makes 2 large pizzas
METHOD
1. In a bowl, combine the water, yeast, and sugar. Give it a stir and let it sit for 10 minutes, until the liquid gets bubbly.
2. Mix the liquid mixture, olive oil, salt, semolina flour, and flour together with your hands, until it’s roughly combined. Tip out onto a lightly floured surface and knead for about 10 minutes, until the dough is smooth. The dough will be a little bit sticky, and that’s fine. Place into a lightly oiled bowl and cover the bowl with a lid or plastic wrap and let it sit for 2 hours, until the dough doubles in size.
3. Remove the dough to a floured board and shape it into a ball. It can now be rolled out and topped as desired.
4. Bake at 220C for 10-12 minutes to start crisping
For tomato sauce:
1. Blend tomatoes, onion, garlic clove, red bell pepper and chili pepper.
2. Heat one spoon of olive oil in a sauce pan, pour the blended ingredients into the pot of oil. Add Knorr Classic Seasoning and fry on medium to low heat, about 20 minutes.
To serve:
1. Spread the crisp pizza dough with the tomato sauce and top with sliced green pepper, onion and tomatoes.
2. Gently crack the eggs onto pizza and bake at 220C for 10-12 minutes until dough is browned and eggs are cooked.
3. Top with fresh parsley to serve.