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Ingredients: |
• 2 x large pizza bases
• 6 teaspoons pizza sauce
• 10 rashers streaky bacon, roughly chopped
• 1 can (420g) baked beans
• 1 punnet (250g) cherry tomatoes halved
• 1 cup grated cheese
• 6 eggs
• Sea salt
• Freshly ground black pepper
• Fresh basil leaves
Directions: |
Prepare the BBQ for indirect cooking over medium-high heat (220° C to 260°C) with a Weber Pizza Stone. If you are using a Weber Q barbecue, set up your barbecue with a convection tray, trivet and the pizza stone. Preheat the pizza stone for 20 minutes, or as directed by your pizza stone instructions.
Top each base with the pizza sauce, bacon, baked beans, cherry tomatoes, and cheese. Using the back of a spoon, make three indentations into the toppings of each pizza, creating a space to crack the eggs into.
Place the pizza (on tray) onto the stone, crack the eggs onto the pizza and bake over indirect medium-high heat for 12-14 minutes or until the base is cooked and the cheese is golden.
Remove the pizza from the barbecue wearing heatproof gloves. Repeat cooking the process to cook the second pizza.
Season the pizzas with salt & pepper and garnish with fresh basil.
Slice, serve and enjoy.