• 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.

    Make this breakfast pizza recipe:

    Breakfast Pizza for Father’s Day

    Serves: 2 large pizzas
    Cooking Time: 1 hour


    • 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.

    Made this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram!

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