Pizza with courgette and poached egg

Pizza with courgette and poached egg

Total: 2 hr 20 Min. | Active: 20 Min.
vegetarian
Nutritional value / person: 956 kcal
, Fat: 37 g
, Carbohydrate: 110 g
, Protein: 41 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pizza dough

475 g white flour
100 g durum wheat semolina
2 ¼ tsp salt
½ cube yeast (approx. 20 g), crumbled
3 ½ dl water
3 tbsp olive oil

Topping

a little durum wheat semolina
2 dl puréed tomatoes
1 tbsp olive oil
1 garlic clove, pressed
1 tbsp basil, finely chopped
¼ tsp salt
a little pepper
300 g Mozzarellas di bufala (buffalo mozzarella)
3 spring onions incl. green parts, halved, chopped

To bake

1 courgette, shaved into thin strips using a peeler
1 tbsp olive oil
2 pinches salt
2 tbsp peppermint, torn
a little pepper

To poach the eggs

1 ½ litres water
1 dl vinegar
4 fresh eggs
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How it's done

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Pizza dough

Mix the flour, semolina, salt and yeast in a bowl. Add the water and oil, mix into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. on a low setting. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Topping

Divide the dough in half, shape into 2 balls, flatten both pieces a little. Dust the work surface with semolina and roll the dough into circles, transfer each pizza base to a tray lined with baking paper. Combine the passata, oil, garlic and basil, season. Spread the sauce over both pizza bases, leaving a border of approx. 1.5 cm all the way around. Top with the mozzarella and spring onions.

To bake

Approx. 20 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, mix the courgette with the oil and salt, spread on top of the pizza, garnish with mint and season with pepper. Bake and top the second pizza in the same way.

To poach the eggs

Bring the water and vinegar to the boil in a wide pan, reduce the heat. Crack the eggs one at a time and carefully slide into the simmering water, cook for approx. 4 mins., drain. Place the eggs on top of the pizzas.

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