Pizza for breakfast? Why not! This works any time of the day.
Making your own pizza base is easy with this quick flatbread recipe. This recipe feeds two so amp it up if you’re feeding a hungry crowd over the long weekend. Treat everyone to a café-style breakfast or brunch at home - then there’s no need to get out of your PJs.
Bacon and egg pizza
Serves 2
Flatbread ingredients
1 cup self-raising flour
1 Tbsp extra virgin olive oil
¾ cup unsweetened plain yoghurt
½ tsp baking powder
½ tsp salt
½ cup semolina
Pizza topping ingredients
3 free-range streaky bacon rasher
3 eggs
1 cup mozzarella cheese, grated
2 Tbsp tomato paste
Salt and pepper, to taste
½ tsp chilli flakes
A handful of chopped Italian parsley
Method
The flatbread base
- Mix the self-raising flour, baking powder and salt in a bowl.
- Pour in the yoghurt 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 and semolinad surface.
The pizza
- Preheat the oven to 220C.
- Heat a large cast iron pan on the stovetop, drizzle with olive oil and sprinkle with semolina.
- Transfer the flatbread to the pan. While it is cooking, add the pizza sauce and smooth over with a knife or spoon. Sprinkle on the grated cheese, lay the bacon rashers over, and 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!