If you’ve never had egg on pizza, or pizza for breakfast, you’re missing out! I must admit that the only pizza I’d had for breakfast before cooking this was a hodge-podge of slices from the freezer or whatever the corner shop had, slung in the oven on a Saturday.
Pizzas are, however, a wonderful way to make eggs into a centrepiece, rather than just sidekick to the sausages, so I decided to create a breakfast pizza for Breakfast Club #2, hosted by Fingers and Toes and Fuss Free Flavours. The first Breakfast Club was asian-themed, so check it out if you’re fed up of boring breakfasts!
- 8oz self raising flour
- 2oz olive oil (about 7 tbsp)
- A little water to mix
- 2 tomatoes
- 2 eggs
- A few spoonfuls of tomato puree
- Some cheese to grate on top
- Some cooking oil
- Thoroughly mix the oil into the flour, then add water until you have a soft but not sticky dough. If it becomes sticky, add some more flour.
- Divide the dough in two and roll it out on a floured surface. Don't worry if the bases aren't round, as long as they 're fairly thin.
- Spread on a good layer of tomato puree. Chop the tomatoes into little triangles, and arrange these round the outside of the bases.
- Form a crust round the edge of the pizzas and slide an egg into the middle.
- Now grate cheese on top, and heat up some oil in a frying pan. Fry the pizzas until they're nice and brown on the bottom.
- Next, put them under the grill until the cheese is bubbling and the egg is cooked to your taste.
These little eggy pizzas were scrummy – all the fried satisfaction that a weekend breakfast should have, and they filled us up ’til lunch! I’ll definitely make these again.