Breakfast Pizza Recipe

Recipe Phillippa Cheifitz
  • 3 cups white bread flour
  • 1T salt
  • 1T sugar
  • 1T instant yeast
  • about 1⅓ cups warm water
  • 12–18 slices pancetta
  • 12–18 small tomatoes, halved
  • dried origanum
  • olive oil
  • 6 large eggs
  • salt and milled black pepper
Directions: Place the flour, salt and sugar in a bowl. Stir in the yeast, water and olive oil. Mix to form a stiff dough, then turn out onto a well-floured surface and knead, adding more flour as necessary, until elastic. Cover the dough with the bowl and allow to prove for about 20 minutes, or until well risen and puffy. Punch down and knead again, briefly. Allow to rest for about five minutes. Preheat the oven to 240°C. Divide the dough into six pieces, roll out thinly or stretch to make 20cm rounds, and place on well-oiled baking trays. Moisten the dough with oil, then press in the pancetta and halved tomatoes. Add a sprinkling of origanum and drizzle olive oil over the bases. Bake near the bottom of the oven for 10 to 15 minutes, or until the bases are cooked and golden. Meanwhile, fry the eggs until just set, then add one to the top of each cooked pizza, season with salt and milled black pepper, and serve. Serves 6 This recipe was originally published in the 2013 House and Leisure Food issue.