Anchovy and fried egg pizzas
- April 2008
- Serves 6
- Takes 50 min to make, 20 min to bake, plus 10 min rising
This dish creates a delicious version of the classic pizza, for all egg lovers…
- Dairy-free recipes
- 16.1g (3.3g saturated)
- 80.6g (6g sugar)
- 6 ripe tomatoes, roughly chopped
- 2 garlic cloves, crushed
- 1 tbsp extra-virgin olive oil, plus extra for frying
- 1 tsp honey
- Balsamic vinegar, to taste
- 4 x 145g packs pizza dough mix, or make your own with our basic pizza dough recipe
- Plain flour, for dusting
- 2 x 50g cans anchovies in oil, drained
- 2 large, mild red chillies, thinly sliced
- 6 large eggs
- Handful fresh basil, to serve
- Put the tomatoes in a small pan with the garlic, oil and honey and simmer gently for 30 minutes. Whizz with a hand-held blender until smooth, then add vinegar, to taste.
- Meanwhile, make up the dough mixes with 500ml warm water, according to the pack instructions. Knead the dough on a lightly floured surface for 5 minutes, until smooth.
- Preheat the oven to 220°C/fan200°C/gas 7. Divide the dough into 6 even-size balls, then roll out into 20cm rounds. Transfer to 2 large non-stick baking sheets and leave to rise for 10 minutes.
- Spoon the sauce over the pizza bases and bake for 10 minutes. Arrange the anchovies and chillies over the pizzas. Season generously with black pepper and return to the oven for 10 minutes, until cooked.
- Fry the eggs in a little oil, until done to your liking. Slip 1 on top of each pizza and tear over the basil.
If you love an egg on a pizza but sometimes get a little dissatisfied with the crusty yolk that normally results from baking it, then frying the eggs separately is a simple solution.
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