Australian Eggs is sharing a fun NEW brekky dish which brings together a kids' favourite and an Aussie classic to create a unique and delicious morning meal for the whole family.
The egg and prosciutto breakfast pizzas are a simple and fun brekky dish that is easy to put together and which both the adults and kids will love. Topped with delicious oozy eggs, herbs and European prosciutto, these pizzas are sure to quickly become every kids' new favourite breakfast treat!
Preparation time: 15 mins
Cooking time: 10 mins
Makes 2 pizzas / serves 4
¼ cups warm water
teaspoons instant dried yeast
teaspoon caster sugar
teaspoon sea salt flakes
tablespoon olive oil
cups plain flour
1/2 cup tomato passata
1/2 cups shredded pizza cheese
100g shaved prosciutto
30g baby spinach leaves, plus extra to serve
1/2 cup finely grated parmesan
Basil leaves, to serve
Preheat oven to 240°C/220°C fan forced. Line 2 large baking trays with baking paper.
To make the pizza dough, whisk water, yeast, sugar, salt and olive oil in a jug. Stand in a warm place for 10 minutes or until frothy. Put flour into a large bowl. Add yeast mixture and stir until a soft dough forms. Turn onto a floured surface and knead for 5 minutes or until smooth.
Divide dough in half and roll each half out on a floured surface to make two 26cm rounds. Transfer to prepared trays.
Spread pizzas with passata, sprinkle with pizza cheese and spinach leaves. Arrange 4 prosciutto slices on top of each base to make little nests. Gently crack eggs into prosciutto nests and sprinkle with parmesan. Bake for 12-15 minutes or until golden and cooked through.
Serve pizzas scattered with basil and extra spinach leaves.