Start your day with a delightful twist on a classic favourite – Breakfast Pizza! This mouthwatering recipe combines the comfort of pizza with the flavours of a hearty breakfast, making it the perfect morning treat for you and your loved ones. Whether you’re hosting a brunch gathering or simply want to indulge in a special breakfast, this recipe is a crowd-pleaser that will leave everyone craving for more.
Breakfast Pizza for Father’s Day
- 200g cake flour + extra, if needed
- 5g instant dry yeast
- 5ml (1 tsp) salt
- 5ml (1 tsp) sugar
- 125ml – 160ml water
- 30ml (2 tbsp) tomato paste
- 1 x 250g tub smooth cream cheese
- 2 x 200g packets smoked trout ribbons
- Salt and freshly ground black pepper, to taste
- 4 large eggs
- 30ml (2 tbsp) spirit vinegar
- 10 caperberries
- Fresh dill, to garnish
- Lemon wedges, to serve
Preheat the oven to 200°C. Sift the dry ingredients together, then stir in the water to form a dough. Knead for a few minutes, adding more flour and water as necessary. Place the dough in a large oiled bowl, cover with a tea towel and allow to rise in a warm place, 30 minutes.
Gently knead the dough again, divide into 2 balls and roll out into large rounds of your desired thickness. Top with the tomato paste, cream cheese, trout ribbons and salt and pepper, place in the oven and cook, 8 – 12 minutes.
Break 1 egg into a cup and set aside. Bring a large pot of water to a gentle simmer and add the vinegar. Vigorously stir the water in a circular motion to create a well in the centre. Pour the egg from the cup into the well in the water. Repeat this process with the remaining 3 eggs and poach each egg, one at a time, in the simmering water, 3 – 4 minutes for soft. Remove with a slotted spoon and place in a bowl of warm water to rinse off the vinegar, then drain on a paper towel.
Top the pizzas with caperberries and the poached eggs and serve garnished with fresh dill and a side of lemon wedges for squeezing.
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