Breakfast Pizza
Servings 4 pizzas
Difficulty Beginner
Total Time 2 hours 30 minutes COOK MODE
Prevent your screen from going dark (if supported by your device)
SERVING SIZE
TIMER
Look for the timer triggers in the recipe method
PRINT RECIPE
Click To Print
INGREDIENTS
Pizza Dough
- 2 cups cake flour
- 10 g yeast
- 25 ml olive oil
- 350 ml warm water
- 12 g salt
Toppings
- 50 g Rhodes Quality Tomato Paste
- 200 g streaky bacon, cooked
- 200 g cherry tomatoes, halved
- 250 g mushrooms, thinly sliced
- 8 sprigs of fresh thyme, picked
- 4 extra large eggs
- 250 g mozzarella, grated
- 2 tsp Hinds Spices Southern Grill All-in-One Seasoning
- 2 tsp Hinds Spices Mixed Herbs
- Basil leaves for serving
METHOD
- Place all the pizza dough ingredients into a bowl or mixer. Combine using your hands or the mixer’s dough attachment. Once combined, knead for 5 – 10 minutes until soft and stretchy.
- Place the dough into a large lightly oiled bowl and cover with a cloth. Set aside to rise in a warm spot. The dough should double in size (after approximately 2 hours.) Once risen, knock it down with your hands and shape into 4 balls.
- On a lightly dusted surface, roll out the dough balls into 4 pizza base rounds.
- Place each pizza onto a lightly floured baking tray.
- Preheat the oven to 180° C.
- Spread Rhodes Quality Tomato Paste onto the bases of the pizzas, getting right to the edges. Top with bacon,cherry tomatoes, mushrooms, grated mozzarella and thyme. Crack an egg into the middle of each pizza. Sprinkle over Hinds Spices Southern Grill All in One Seasoning and Hinds Spices Mixed Herbs.
- Bake for 15 – 20 minutes until golden and cooked.
- Top with fresh basil and serve.
