VEGEMITE SMASHED AVO PIZZA
RECIPE DEVELOPED FOR VEGEMITE & OONI
A great way to use your pizza oven at breakfast time. This is a play on the favourite smashed avo on toast; perfect for weekends with family or friends.
Prep 00:30 plus proofing time
Cook 00:10
Makes 1 pizza
Capable Cooks
Ingredients List
Dough
250g strong flour
4g instant yeast
1 tsp fine salt
160ml lukewarm water
2 tsp olive oil
Toppings
5 eggs
2 tsp butter
1 tbsp olive oil
2 tbsp Vegemite
1 cup shredded pizza cheese
2 ripe avocados
1/4 Lemon
1/2 cup cherry tomatoes, halved
Pea shoots to garnish
Hot sauce, optional
Method
Step 1. To make the pizza dough, place the flour, yeast, salt and olive oil in the bowl of an electric mixer fitted with a dough hook. Start the mixer on low speed and slowly pour in the water, reserving a little behind. Mix until it forms a shaggy dough. If it is too dry, add the rest of the water. Otherwise, continue to mix on medium speed for 5-10 minutes or until smooth and elastic.
Step 2. Transfer the dough to a clean surface and knead it to form a ball. Place in a large bowl and cover. Allow it to rise on the bench until doubled in size.
Step 3. When the dough has doubled, transfer the dough onto a clean surface, knocking out some of the gas and roll into a smooth ball once again. Place on a floured tray, cover again and allow it to double once more.
Step 4. To prepare the pizza toppings, fry the eggs in butter and olive oil, season with salt and pepper and set aside.
Step 5. Place the avocado flesh in a bowl and mash roughly with a fork. Season with lemon juice, salt and pepper.
Step 6. Preheat the Ooni Volt pizza oven to 450℃.
Step 7. Roll out or stretch the dough over a lightly floured surface and place onto a pizza peel. Spread the Vegemite thinly over the base and sprinkle the pizza cheese over the top. Slide the pizza onto the base of the pizza oven and bake for approximately 90 seconds.
Step 8. Top with the avocado, fried eggs, cherry tomatoes and pea shoots. To finish, drizzle your favourite hot sauce over the top.
