Every now and then, it absolutely has to be a homemade pizza. When I’m craving a delicious pizza it also means I’m craving sociable meal time. Social, because we all sit around the table rolling out our own bases and loading our individual pizzas with a whole range of delicious toppings. But a Cobb Salad Pizza, I hear you cry. I have a thing about eggs on pizza. Well, when you have a thin crunchy pizza base it just works, honest! My son loves a delicious Cobb Salad recipe so this pizza is inspired for him.
I’ve never been a fan of blue cheese, a Cobb Salad staple, but I’ve recently discovered gorgonzola on a recent trip to Milan (they smother it on everything there). Now, I’m rather hooked. It’s one of the world’s oldest blue veined cheeses and it adds a wonderful punch to the softer flavours of the chicken, avocado and eggs.
This pizza is passionate. One moment the yolk of the eggs and sweet tomatoes whisper sweet nothings, the next the salty crisp bacon, gorgonzola and the mustardy dressing slap you on the chops!
It is also soft and crunchy in every bite.
Cress and chives lay over the top and freshen the whole thing up.
No need for a classic pizza sauce on the base, this is moist with juice from the gem lettuce, baby cherry tomatoes and runny egg yolk (plus, it would just taste weird).
There’s enough here for two because it’s so loaded. Or go for it, if you’re very hungry!
For my best Cobb Salad Pizza, you will need:
For the pizza base
(This will make 4)
400g strong white bread flour
100g fine ground semolina flour
1/2tsp sea salt
1 x 7g sachet of dried yeast
around 300ml lukewarm water
For the dressing
60ml good quality olive oil
1tbsp Dijon mustard
20ml red-wine vinegar
4 rashers of streaky bacon
1 gem lettuce, cut in half
1/2 avocado, sliced (last minute)
1 chicken breast, sliced
1 handful of sweet cherry tomatoes, chopped in half
2 free-range eggs, soft boiled
6 small spoonfuls of runny gorgonzola
1 punnet of cress
1 small handful of chopped chives
Making the pizza dough
Pile the flours and salt on a clean surface (won’t be clean for long!).
Add the yeast and salt into the tepid water.
First mix the flours together using your fingers, then spread the flour mix out into a rough circle.
Make a well in the middle and slowly add in the yeast mix. Use a fork to gradually add in the flour from the edges being careful not to break the ‘dam’ of the flour edges.
Once all the yeast has been added use your hands to draw it all together.
The flour the surface and begin to knead the dough, stretching it in both directions, bringing it back together and starting again. Do this until the dough is smooth and springy.
Place the dough into a bowl and cover with a damp tea-towel. Put aside to double in size.
I have a confession to make. When my husband is around, I’m all about the homemade pizza base. You really can’t beat it. But, also, my hubby quite likes the process of making it. Me, I find it all rather sticky and time consuming and opt for a Spelt supermarket one. Shocking I know. And I call myself a foodie!
Making the dressing
This is super easy. Just combine all the ingredients and whisk lightly until combined.
15-30 minutes later your pizza dough should swell to twice its size. Now it’s time to prepare your toppings.
Loading the toppings
Place the streaky bacon rashers in a pot griddle or frying pan. No need to add oil, just let them get really crispy, then place on a side plate.
Place in the gem lettuce cut side down. It will char in the bacon juices.
Soft boil your eggs at this point, so they are cool enough to peal.
Roll out the pizza thinly using more semolina flour for a good crispy base and place it in a pizza oven or hot regular oven (200ºC for a thicker base, 220ºC for a thin one) until cooked through, brown not burnt.
Andy was pretty chuffed to see the pizza base bubble up (pretending to be a naan bread).
If you love the taste an authentic pizza oven brings.
Start by loading on the chicken, bacon, gem lettuce and cherry tomatoes.
Next the soft ingredients. Add the avocado, gorgonzola and eggs.
Sprinkle over the cress.
Then a handful of chopped chives and the dressing. You won’t need all the dressing – but it would be fab in an egg and cress sandwich.
Find a spot in the autumn sun and dive in! Once you’ve made the Cobb Salad Pizza you will definitely be making it again and again.
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