Pizza in Purgatory
 
 
Hangover special "Eggs in Purgatory" meets that other hangover favourite: pizza. Note: Hangover not needed to enjoy this recipe.
Author:
Recipe type: Main
Ingredients
  • Pizza Dough:*
  • 1⅓ cups warm water
  • 2¼ tsp instant yeast
  • 3¾ cups all-purpose flour
  • 1 Tbsp sugar
  • 1 Tbsp salt
  • 2 Tbsp olive oil
  • .
  • Olive oil
  • Coarse semolina (for dusting)
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • 1 small tin good quality tomatoes
  • ¼ tsp chili flakes
  • ¼ tsp salt (or more, to taste)
  • ½ tsp sweet paprika
  • ½ tsp ground cumin
  • ~1/2 cup goat cheese or feta, crumbled
  • 1-2 eggs
  • Fresh cilantro, to garnish
Instructions
  1. To make dough: Preheat oven to 200°F. In the bowl of a stand mixer fitted with the dough hook, combine water and yeast and let sit for 5 minutes until yeast has dissolved and mixture is frothy. Add in flour, sugar, salt, and olive oil; knead on a low speed for 5-10 minutes until dough has formed. It should be elastic and pull away from the sides of the bowl. Transfer dough to a lightly oiled bowl; cover with aluminum foil, and place bowl in the oven. TURN OVEN OFF. Let the dough rise in the warm oven for about 2 hours until it has doubled in size. Divide into two balls of dough, then use one for the remainder of this recipe. (Prepare another pizza with the second ball of dough, or store in the fridge for another night.)
  2. Remove dough from oven, place a pizza stone or heavy baking sheet into the oven. Crank the heat on the oven up to 500 degrees. Let the stone heat for at least 30 minutes in the oven.
  3. Heat a glug of olive oil in a medium frying pan. Add onions and cook until translucent. Add garlic and cook until fragrant, 1-2 minutes. Add tomatoes and bash them up with the back of a spoon. Add salt, paprika, cumin and chili flakes and simmer until reduced. We want it the texture of salsa- chunky and moist but slightly less liquid than your average 'pizza sauce.'
  4. Dust a flat surface with some coarse semolina and stretch out the portion of pizza dough you will be using. Take the heated pizza stone/tray out of the oven and transfer the dough directly on to it. This will cause the dough to start cooking right away, ensuring a nice and crispy crust.
  5. Spread tomato mixture evenly over the dough. Crack an egg or two directly on the tomato mixture and then sprinkle liberally with feta cheese. Cook for 8-10 minutes, until the edges of the dough have lightly browned and the eggs are just set (they will continue to cook after coming out of the oven so if you like a runny yolk, make sure you take the pizza out when they still have a little wiggle to them in the middle). Garnish with fresh cilantro and serve immediately.
Notes
* Or your favourite store bought dough/crust. This pizza dough recipe is my favourite recipe, and it makes enough for two or three 12 inch pizzas, depending on how thin you like your crust. Once the dough has risen, simply divide it in half, cover with plastic wrap, and refrigerate until ready to use.
Recipe by Port and Fin at https://portandfin.com/pizza-in-purgatory/