Mortadella and Confit Garlic Pizza with Sriracha-Cured Egg Yolks Recipe - Great British Chefs

Ingredients

• 400ml of sriracha, plus extra as needed to cover the eggs
• 6 Freshlay Farms Golden Yolker® egg yolks
• 2 red chillies, whole
• 400ml of water
• 1/2 tsp caster sugar
• 7g of Doves Farm Quick Yeast
• 25g of sourdough starter, ripe
• 600g of white bread flour
• 7g of salt
• semolina, for dusting
• 400ml of olive oil
• 1 bulb of garlic, cloves peeled
• 1 sprig of thyme
• 20ml of olive oil
• 1 red onion, finely diced
• 2 garlic cloves, minced
• 2 tins of chopped tomatoes
• 1 tsp dried oregano
• salt and pepper, to taste
• 100g of Gorgonzola, crumbled
• 4 slices of mortadella
• 1 handful of fresh rocket leaves