- 2 dough balls, stretched
- For the tomato base, mix:
- 1 x 400 g can Italian tomatoes, blended
- olive oil, to taste
- 2 cloves garlic, grated
- salt, to taste
- For the pizza toppings:
- 70 g Gorgonzola
- 1 x 60 g tub Woolworths hard cheese, grated
- 100 g Woolworths Gruberg, grated
- 100 g mozzarella, grated
- 4 sprigs rosemary
- 2–4 free-range eggs
- sea salt and freshly ground black pepper, to taste
- extra virgin olive oil or Woolworths truffle oil, for drizzling
1. Prepare the pizza base, then stretch it out and arrange on a pizza paddle. Using the base of the ladle, evenly spread the tomato sauce on the base in a circular motion from the inside to the outside, leaving a border for the crust. Use a small ladelful per pizza base.
Find the recipe for pizza dough balls here.
2. Sprinkle the garlic and cheese evenly over both bases and break an egg or two into the middle of each base. Drizzle with olive oil and season.
3. Bake in a hot pizza oven for 5 minutes, or until the topping is bubbling, the crust is puffy and has a slight char. Alternatively, bake in a preheated oven at 220–250°C for 10–15 minutes on a preheated pizza stone, baking tray or wrap an oven rack in foil and place the pizza directly on the foil so the hot air can circulate easily.
4. Carefully remove the pizza from the oven and cut into even slices using a pizza wheel while still hot. Season with black pepper and drizzle liberally with olive or truffle oil.
Cook's note: Cheesy pizzas always tend to melt over and ooze – the best way to clean the oil from your pizza oven is to spread the coals evenly over the base of the oven and allow the heat to burn it away.
Photographs: Sadiqah Assur-Ismail
Recipes and production: Hannah Lewry and Anthony Hoard
Food assistant: Kate Ferreira