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

Bratwurst

1 tbsp	olive oil
4	farmers' bratwurst (e.g. with herbs)

Topping

a little	durum wheat semolina
2 dl	puréed tomatoes
1 tbsp	olive oil
1	garlic clove, squeezed
1 tbsp	basil, finely chopped
¼ tsp	salt
a little	pepper
300 g	mozzarella, torn into pieces
150 g	artichoke hearts in oil, drained
60 g	pitted black olives, cut into rings
2	spring onions incl. green parts, cut into thin rings

To bake

4	fresh eggs
a little	dried Italian herbs

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.

Bratwurst

Heat the oil in a non-stick frying pan. Brown the bratwurst for approx. 2 mins. on each side. Remove, allow to cool slightly, cut into slices.

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 (approx. 30 cm in diameter), transfer each pizza base to a tray lined with baking paper. Combine the passata, oil, garlic and basil, season. Prick the pizza bases with a fork. Spread the sauce over both pizza bases, leaving a border of approx. 1.5 cm all the way around. Top with the mozzarella, artichokes, olives, spring onions and sliced sausage.

To bake

Approx. 17 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, crack the eggs one at a time, place 2 eggs on the pizza, garnish with herbs and bake for a further 5 mins. in the centre of the oven (the yolks should still be runny). Bake and top the second pizza in the same way.

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