for 4 person

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	Mozzarella di bufala (buffalo mozzarella)
3	spring onion incl. green part, halved, chopped

To bake

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

To poach the eggs

1 ½ litre	water
1 dl	vinegar
4	fresh egg

How it's done

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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