Make extra dough and freeze some: Cover 2 Tbsp yeast with 1 cup very warm water and let stand 15 minutes. Mix together with 1 kilo flour, 1/4 cup extra virgin olive oil, 1 Tbsp sea salt & 5 cups cold water. Let stand covered in a warm place for an hour. For sauce, mix good canned tomatoes with EVO olive oil, fresh garlic, good sea salt to taste and fresh ground pepper. Finish with thinly sliced fresh basil. Roll a 12” round of dough on a dusted counter. Top with 1/4 cup sauce, 2 farm fresh eggs sunny side up, chopped, cooked smoked bacon, cooked hash browns and farmer cheddar cheese. All can be pre-made. Preheat a pizza stone at 450 for an hour, then cook the pizza on the stone for 10-12 minutes. Enjoy with your favourite hot sauce and perhaps a glass of Prosecco.
Chef Dwane MacIsaac, 10 Acres Bistro + Bar + Farm, 611 Courtney St Victoria, 250- 220-8008. Chef Dwane is Past President of The Island Chef’s Collaborative, supporting local farmers through fundraising and grant programs.