• Pizza for breakfast, anyone? This divine eggy pizza bread is what breakfast dreams are made of.

    Eggy pizza bread

    Breakfast
    Serves: 6 - 8
    Cooking Time: 50 mins

    Ingredients

    • Dough
    • 1kg white bread flour
    • 1 x 10g sachet instant yeast
    • 5ml (1 tsp) salt
    • 15ml (1 tbsp) sugar
    • 45ml (3 tbsp) olive oil
    • 625ml (2½ cups) lukewarm water
    • Homemade tomato sauce
    • 4 large free-range eggs
    • 2 – 3 large buffalo mozzarella balls
    • salt and freshly ground black pepper, to taste
    • 12 green asparagus spears, blanched fresh rocket, to serve
    • Parmesan, grated, to serve

    Instructions

    1

    For the dough, combine the dry ingredients in a large bowl and make a well in the centre.

    2

    Pour the oil and half of the water into the well and start pulling flour in from the sides of the bowl. Add the remaining water to form a fairly sticky dough.

    3

    Turn the dough out onto a floured work surface and knead well until the dough becomes smooth and elastic, about 10 minutes. Place the dough in a lightly oiled bowl and cover with a tea towel. Set aside to rise in a warm place until doubled in size, about 35 minutes.

    4

    To assemble the pizza bread, roll portions of dough into circular shapes on a floured work surface and transfer to a baking tray dusted with flour. Spoon some tomato sauce onto the base, making 4 wells in the sauce.

    5

    Crack an egg into each well, add torn pieces of mozzarella and season.

    6

    Bake in a preheated 220°C oven until the base is crisp, the cheese has melted and the egg white has set, about 15 – 20 minutes.

    7

    To serve, scatter with fresh rocket and grated Parmesan.

    ALSO SEE: Savoury breakfast waffles

    Savoury breakfast waffles

    Recipe and styling by Leila Saffarian

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