We arrived home from Bali at 8am Saturday morning. We’d boarded the plane at 10pm the night before, already 3 hours after our sleep LOVING baby usually goes to bed. By the time we took off and he finally settled it was midnight and he was FERAL. So over tired, the looked like he was at a rave. He couldn’t stop moving, his arms and legs flailing, he was screaming and his eyes were rolling back in his head. Finally, I put him into the ergo, and held him so tight until he stopped moving and managed to fall asleep. We were THAT family, the one with the screaming baby, standing in the aisle, jiggling him until he settled. Thankfully, once we was asleep, he slept until I had to take him out of the ergo and put him in the infant seat belt for landing.
We landed at 5:45am Melbourne time, 3:45 Bali time, and once through customs, we had an hour and a half drive home. It was a long night, and a long day following. Once we were finally home, I realised that we had no bread in the freezer and no veggies and our eggs were being collected by my mum and dad, we had no food.
I raced over to Mum and Dad’s for some eggs, and headed on to the local produce market for some fresh produce, but I knew sourdough was going to take us a couple of days to get back into the groove, so I decided to make breakfast pizzas.
A yeast base, and a tomato sauce, topped with egg, bacon, halloumi and home grown spinach, was the perfect welcome home breakfast.
Have you ever been the family with the screaming baby on the plane? How do you scrape together a breakfast?
- Pizza Base
- 1 tbsp dried yeast
- 1/2 tbsp honey
- 1 cup warm water
- 2 cups plain flour
- Tomato Sauce
- 1 tin of tomatoes
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 bay leaf
- 4 rashers of bacon – cut into chunks
- 4 eggs – lightly whisked individually
- 3 slices of halloumi cut into chunks
- 12 baby spinach leaves
- salt and pepper
- Mix honey, yeast and warm water together, set aside until foamy (about 15 minutes).
- Once foamy, add the flour and kneed until a combined dough ball, kneed for about 5 minutes. Cover and leave in a warm space.
- Make sauce.
- Preheat oven to 240*C. Once dough has doubled in size, remove from bowl to a floured bench, cut into 4. Stretch into a round pizza base, forming a nest (this is so the filling don’t spill out). Bake until just starting to brown, about 10 minutes.
- Top with all your fabulous toppings and bake until egg is cooked (20 mins)
- Add all ingredients to a pan, simmer for 10 minutes, remove bay leaf and blend with stick blender.