Breakfast Egg, Mushroom and Prosciutto Pizzas
1 - Breakfast, 2 - Lunch, Main
Ingredients
2 1/2 cup (375g) '00' flour, bread flour or plain (all-purpose) flour
2 teaspoon caster (superfine) sugar
2 teaspoon coarse cooking salt
2 teaspoon (7g) dried yeast
3/4 cup (180ml) warm water
1/4 cup (60ml) olive oil
250 gram buffalo mozzarella, drained
100 gram small button mushrooms
2/3 cup (180g) bottled tomato pasta sauce (passata)
6 eggs
6 thin slices prosciutto (120g)
30 gram baby spinach leaves
1/4 cup (20g) flaked parmesan cheese
Directions
1 Sift flour, sugar and salt into medium bowl; stir in yeast. Stir in the water and oil until mixture forms a sticky dough. Knead dough on floured surface about 10 minutes or until dough is smooth and elastic. Place in oiled bowl. Cover with plastic wrap. Stand in warm place about 1 hour or until doubled in size.
2 Meanwhile, slice mozzarella and mushrooms thinly.
3 Preheat oven to 240°C/475°F. Oil two pizza or oven trays.
4 Punch down dough with fist. Knead dough on floured surface until smooth. Cut dough in half; roll each half on floured surface to a 20cm x 30cm (8-inch x 12-inch) oval. Place on trays. Spread bases with sauce. Top with mozzarella; sprinkle with mushrooms. Bake pizzas for 5 minutes. Remove pizzas from oven. Carefully break 3 eggs onto each pizza; place prosciutto between eggs.
5 Bake pizzas about 3 minutes or until bases are browned and crisp. Top with spinach and flaked parmesan to serve.
Nutrition
Serving Size: Makes 2