LOCAL CHEF RYAN BROKENBROW'S RECIPE
Greens with Baked Greenacres Farm Egg Thin Crust Pizza
If you prefer a thin crust follow this dough recipe. I tend to roll my pizza into random shapes but if you prefer it round than keeping turning and rolling when you shape your pizza dough to a thickness of ½ Cm.
Dough
- 450g x Bread Flour
- 1 x Packet (7g) Dried Yeast
- 1/2 tsp x Sugar
- 1/2 tsp x Fine Salt
- 250ml x Luke Warm Water
Topping
- Handful of fresh Spinach
- 1 x pack of Diced Chorizo 50g (or sliced)
- 3 tsp x Garofalo Napoletana (or tomato puree)
- 1/4 x Courgette Sliced
- 4 x Asparagus Spears
- 4 x Tender stem Broccoli Stalks
- Pinch ground nutmeg
- Seasoning
- Olive Oil
- 1 x Greenacres Farm Egg
- 1 x Spring Onion
- 25g x Parmesan (or Cheddar)
Print this recipe
Method
Put the Napoletana tomato sauce on the base of the pizza and using the back of a spoon push it around the base leaving a 1.5 cm gap around the outside.
Then a handful of spinach, asparagus tops, with the bottom half slice thin and scatter along with sliced spring onion, courgetti and broccoli.
Grate over the cheese, drizzle with olive oil, season and add a pinch of nutmeg.
Bake in a medium hot oven 210C/190C Fan/ Gas 7 for 10/15 mins.
Then 2 mins before it is done, crack the egg in the center of the pizza, return to the over for the final 2 mins.
Finish with a little more olive oil and cracked pepper over the egg and enjoy!
- Pizza is a fun way of bringing leftovers back to life and creating another delicious meal, experiment with bits you have left in the fridge, freezer.
- You can freeze the dough after dividing into portions, keep in a ball in a sealed bag and pop into the freezer for up to 3 months.
