Breakfast pizza
Ingredients
- 1 1/4 cups warm water
- 3 tsp instant dried yeast
- 1 tsp caster sugar
- 1 tsp sea salt flakes
- 1 tbs olive oil
- 3 cups plain flour
TOPPING
- 1/2 cup passata
- 1 1/2 cups pizza cheese (shredded)
- 100 g prosciutto (shaved)
- 30 g baby spinach leaves (plus extra to serve)
- 8 eggs
- 1/2 cup parmesan (finely grated)
- basil leaves (*to serve)
Method
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Preheat oven to 240°C (220°C fan forced). Line 2 large baking trays with baking paper.
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To make the pizza dough, whisk water, yeast, sugar, salt and olive oil in a jug. Stand in a warm place for 10 minutes or until frothy. Put flour into a large bowl. Add yeast mixture and stir until a soft dough forms. Turn onto a floured surface and knead for 5 minutes or until smooth.
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Divide dough in half and roll each half out on a floured surface to make two 26cm rounds. Transfer to prepared trays.
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Spread pizzas with passata, sprinkle with pizza cheese and spinach leaves. Arrange 4 prosciutto slices on top of base to make little nests. Gently crack eggs into prosciutto nests and sprinkle with parmesan. Bake for 12-15 minutes or until golden and cooked through.
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Serve pizzas scattered with basil and extra spinach leaves.
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