Use up any leftover veggies you may have in your fridge drawer for this recipe
| Created by | Spinneys |
| Prep time | 15 minutes |
| Resting Time | 1+ hour |
| Cook time | 5 minutes |
| Serves | 2-4 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 470 |
| Fat | 33.7g |
| Saturates | 7.3g |
| Protein | 15.5g |
| Carbs | 38.4g |
| Sugars | 4.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a mixing bowl, combine the flour and salt. Add the oil and gradually mix in the water until the dough comes together to form a ball. It should be soft but not sticky. Cover the dough and let it rest for at least 1 hour to allow the gluten to relax, making it easier to stretch later.
Finely dice the onion, tomatoes, capsicum and red chilli. Crumble the goat’s cheese.
Once the dough has rested, tear off a small portion of the dough. Drizzle some oil on your countertop and begin stretching the dough into a large, thin disc. The dough should be stretched as thinly as possible and be nearly translucent.
Heat 1 teaspoon of the oil in a pan over a medium heat.
Carefully place the stretched dough in the pan. Start layering some of the filling beginning with the onions, followed by the tomatoes, goat’s cheese and a dollop of mayonnaise. Make a shallow well in the fillings and crack an egg into the centre. Gently scramble it a little and sprinkle over the chilli, if desired. Carefully fold the sides of the dough towards the centre, making a lip to prevent the egg from leaking out. Cook for approx. 8 minutes, or until the dough is golden brown and crispy, and the fillings are cooked through.
Once cooked, remove the pizza from the pan and let it cool slightly on a wire rack. Repeat the process with the remaining dough and fillings.
