Bacon & egg pizza
Pizza is great any time of the day or night, so why not crack some eggs on it and have it for breakkie. The flatbread base is simple and easy to make – that’s what we like!
Ingredients
For the pizza topping
- 3 free-range streaky bacon rasher we love Hellers
- 3 eggs we love Woodland
- 1 cup mozzarella cheese grated (we love Mainland)
- 2 tbsp tomato paste we love Chantal Organics
- salt and pepper to taste
- ½ tsp chilli flakes
- A handful of chopped Italian parsley we love Superb Herb
For the flatbread base
- 1 cup self-raising flour
- 1 tbsp extra virgin olive oil we love Olivado
- ¾ cup unsweetened plain yogurt we love Anchor
- ½ tsp baking powder
- ½ tsp salt
- ½ cup semolina
- We love to serve the pizza with tasty Bird Dog IPA we love Emerson’s beer.
Instructions
The flatbread base
- Mix the self raising flour, baking powder and salt in a bowl.
- Pour in the yogurt and olive oil. Knead for 1 minute, or until a soft dough forms.
- Cover and let sit for 20 minutes.
- Roll it out on a floured & semolina surface.
- The pizza
The pizza
- Heat a large cast iron pan on the stovetop and drizzle with olive oil and semolina.
- Transfer the flatbread to the pan.
- While the flatbread base in frying,carefully add the pizza sauce and smooth over with a knife or spoon. Sprinkle on the grated cheese, lay the bacon rashers over, crack the eggs over the pizza. Sprinkle with salt and chilli flakes
- Bake for 15 minutes or until the egg white is cooked through and bacon is crispy
- Sprinkle with fresh parsley and a drizzle of olive oil. Devour while hot!
Tried this recipe?Let us know how it was!
