Pizza with olives and egg

Ingredients for 2 pizzas:

For the pizza dough:

• 500 g wheat flour type 405
• 300 ml water
• 1 packet of dry yeast
• 1 tsp salt
• 2 tbsp Minos extra virgin olive oil

For the tomato sauce:

• 400 g strained tomatoes
• 2 garlic cloves, finely chopped
• 1 small onion, finely chopped
• 2 tbsp Minos extra virgin olive oil for frying
• 1 tsp dried oregano
• Salt and pepper

For the topping:

• Salami, sliced
• 200 g grated mozzarella
• 100 g Minos Organic Kalamata olives without stone , sliced
• 2 eggs
• 2 tsp dried oregano
• 2 tbsp Minos extra virgin olive oil
  
  

Preparation:

Difficulty level: medium

Preparation time: approx. 45 minutes

Walking time: approx. 60 minutes

1. Preheat the oven to 220 °C (top/bottom heat). If you have a pizza stone, place it in the oven and preheat it as well.
2. For the pizza dough, mix the flour, dry yeast and salt in a large bowl. Add 300 ml of warm water and 2 tablespoons of Minos extra virgin olive oil and knead everything into a smooth dough.
3. Cover the dough and let it rise in a warm place for about an hour, until it has doubled in size.
4. While the dough is rising, prepare the tomato sauce. Heat 2 tablespoons of Minos extra virgin olive oil for frying in a pan and fry the finely chopped onion and garlic cloves until golden brown.
5. Add the pureed tomatoes and season with oregano, salt and pepper. Let the sauce simmer over medium heat for about 15 minutes until slightly thickened.
6. Divide the risen dough into two equal portions and roll out each portion on a lightly floured surface.
7. Place the rolled out dough on baking sheets lined with baking paper or on a pizza peel if you are using a pizza stone.
8. Spread the tomato sauce evenly over the dough bases and then spread the salami evenly over the sauce.
9. Then sprinkle the grated mozzarella evenly over the pizzas. Distribute the sliced ​​Minos Organic Kalamata Olives without pits on top.
10. Make a small well in the cheese in the center of each pizza and carefully crack an egg into each one, leaving the yolk intact.
11. Sprinkle a teaspoon of dried oregano over each pizza and drizzle a tablespoon of Minos extra virgin olive oil over the edge.
12. Place the pizzas in the preheated oven (or on the pizza stone) and bake for 10-15 minutes, until the cheese is melted and lightly golden brown and the egg whites are set.

Tip: For a crispy base, it is best to use a pizza stone that distributes the heat evenly.

Tip: Vary the toppings according to your taste. For example, you can add peppers, onions or mushrooms.