Frying Pan Pizza Parma Ham, Fried Egg & Pesto Genovese
Makes 2 pizzas
INGREDIENTS:
150ml warm water
7g sachet dried yeast
2 tbsp olive oil, plus 2 tbsp for drizzling on top
250g all-purpose flour or strong bread flour if you have it
½ tsp of salt
For the Pesto Genovese:
1 garlic clove
15g pine nuts
1 tsp coarse rock salt
50g young basil leaves
30g parmesan, finely grated
15g pecorino sardo (or more parmesan), finely grated
40ml extra-virgin olive oil, plus extra to top
For the topping
2 free range eggs
8 slices of Parma ham
1 tbsp fresh Italian flat leaf parsley, chopped
2 mozzarella balls
30g Parmesan cheese, grated
METHOD:
1. Whisk together the warm water and yeast. Leave to activate for 5 minutes – you will see bubbles start to appear. Place the flour in a large mixing bowl, and pour in the yeast mixture slowly into the well of the flour, and use a fork to work the flour into the yeast mixture. Keep mixing with the fork until a dough starts to form. Then tip the dough onto a lightly floured surface and knead for five minutes. To knead you just simply stretch the dough and then bring it back, turn and repeat. Place the kneaded
dough into an oiled bowl, cover with a damp cloth or clingfilm and leave to proof (rise) for 1 hour, in a warm spot.
2. Take the dough out of the bowl and divide into two pieces. Roll each one into a 20cm circle. Heat a large ovenproof, non-stick frying pan over a high heat. Lower the heat to medium and carefully put a circle of dough in the pan. Cook the base for 4 mins until golden brown
3. Bend the pesto Genovese ingredients together. Spread the pesto sauce over the dough, top with torn mozzarella and Parma ham, then crack an egg into the centre of each pizza.
4. Brush the edges with oil olive and place under a hot grill for 8-10 mins or until golden and bubbling
5. To serve, sprinkle over some fresh flat leaf parsley, parmesan cheese and a drizzle of olive oil.
