Dan(ielle) mentioned to me yesterday that their current favourite pizza is the “Aussie”. It’s regular fare for her, Patrick and Chris, our friends who moved from Sydney to San Francisco last year to find fame and fortune in Silicon Valley. They make pizzas from scratch every Friday night and have become so proficient at it that they can complete the entire process in an hour and a half. Their Aussie pizza involves cracking an egg into the middle of the prepared base, breaking the yolk just slightly, then baking in a blazing hot oven.
I was inspired to try an egg over last night’s pizza of fennel, onion, pancetta, oven-roasted passata and mozzarella. Fennel on pizza is our latest discovery and it cooks to a mellow sweetness – the combination with the egg was delicious. And I don’t know why, but there really is something very Australian about a pizza with an egg on it!
fennel! we’ll have to try it out. we do love our egg pizza. it’s a revitalized fave.
chris and i used to work at an australian pizza franchise called eagle boys pizza in townsville. we were delivery drivers for different stores. i trashed my mum’s car for that company. i think i used to get $2 per house delivery plus tips.
anyways, eagle boys make the aussie pizza, ham, onion and egg cracked on top. they had an unusual multigrain pizza base too. it was actually quite tasty. i wonder if they still make it.
actually now that i go back and look it has Bacon, Red Onion, Cheese, Egg, Fresh Parsley http://www.eagleboys.com.au/menu/classic-range/
loving the site. keep it up
Chris already gave me a serve about the fennel and the pancetta. :)
I wonder if you’d find the Eagle Boys pizza enjoyable now that you’ve been making your own? Somehow I doubt it – you guys seem to have the technique completely down pat. Though the multi-grain crust sounds interesting – must try that with some of the grain flour I have.
Nice to hear from you, love. We’re missing you all desperately – Small Man asks once a week (no exaggeration) when you’ll be home..
I am a regular beneficiary of the fjalc kitchen. And it’s true that we have a separate phone line (with a secret number) in our house – the batphone – that only the fjalc kitchen knows of. So when it calls, we jump. Two nights ago my Missus was out of town, the rodents (aged 3 and 4.5) were wreaking havoc. Typical toddler mayhem had eroded my faith in humanity over the preceding 12 hours. I was approaching exhaustion. Yet when the batphone rang… someow I found the will to crawl to the handset to answer. The offer of 4 slices of Aussie pizza… fennel and all… too good to refuse. A combination of perfect timing, beautiful balanced flavours and that dependable thin crust. Amazing. The fact that only 3 slices ended up arriving at my door was simply a testament to its popularity. Oh the beautiful sound of the fjalc batphone ringing at 7.15pm on a chaotic Wednesday evening… the angels do sing. Dredegmeister.
LOL! You’re not supposed to tell anyone about the batphone! I’m glad you enjoyed the pizza and I thought you did a sterling job with those lads while the boss was away.
It makes me incredibly happy that you (and Maude and Pete V) live close enough that we can walk pizza to your houses and it will still be hot.. :)
It is true, we have perfected the pizza process to fit right in with our life. We can never, never, ever go back to Eagleboys. We can make an infinitely better pizza, quicker than they can deliver it for a fraction of the cost. The only thing I can imagine being better than pizza made with our own hands is the thought of a bat phone ringing with the offer of pizza made by the hands of the one who taught us this life changing skill. Mental note to self … must find fennel.
It’s funny, Dan, I was just thinking the other day how much about pizza making I’ve learnt from you - I no longer parbake my bases, I no longer use a rolling pin and I’m now going to work some wholemeal flour into the dough. I might have got you started, but you have well and truly taken it to a whole new level!
Celia xx