Breakfast pizza recipe

November 10, 2013 (Last Updated: January 11, 2019)
Breakfast Pizza

Father’s Day offers us the chance to celebrate dads or father figures. The idea of a special day dedicated entirely to honouring fatherhood was introduced in the United States in the early 20th century – a woman called Sonora Smart Dodd, inspired by the American Mother’s Day, planned a similar celebration for the men in our lives. Breakfast parties are the new black, so on Father’s Day this year, treat darling dad to a special Father’s Day breakfast in bed to get his day off on to the right start.

We think the perfect recipe for Father’s Day is the breakfast pizza.

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.

Read more: Father’s Day Breakfast Recipes 

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